Combination Roast Cooking Guide; Combination Bake Cooking Guide - Kenmore 790.8037 Use & Care Manual

COMBINATION ROAST COOKING GUIDE

Food
Turn over after half of cooking time.
Beef
Rib roast, bone-in
Turn over after half of cooking time.
Ham
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Turn over after half of cooking time.
Lamb
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Poultry Turn over after half of cooking time.
Whole Chicken (2½ to 6 lbs.)
Chicken Pieces (2½ to 6 lbs.)
Cornish Hens (untied)
Turkey Breast (4 to 6 lbs.)
Seafood Fish
Lobster Tails (6 to 8-oz. each)
hrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
Notes:
The roasting time in the table above is only a guideline for your reference. You need to adjust the time according to
the food condition or your preference. Check doneness at the minimum time.
Use a meat thermometer to check the internal temperature of the food.

COMBINATION BAKE COOKING GUIDE

Food
Pies, Pastries Quiche
Frozen Entree
Convenience
Pizza
Foods
Vegetables Baked Potatoes
Notes:
The time in the table above is only a guideline for your reference. You need to adjust time according to the food
condition or your preference. Check doneness at the minimum time on the package.
Rib roast, boneless
Beef Tenderloin
Medium
Well
Medium
Well
Oven Temp.
425°F
375°F
450°F
450°F
Oven Temp.
Time, Min.
15 to 17 Let stand 5 minutes before cutting.
39 to 43 Follow package directions for preparation.
4 to 6 Follow package directions for preparation.
Pierce skin with a fork before baking.
23 to 26
Place on rack.
EN-33
Time, Min. / lb.
325°F
10 to 14
325°F
10 to 14
3 5 ° F
7
10 to 14
300°F
12 to 22
300°F
7 to 9
300°F
7 to 9
300°F
7 to 9
300°F
13 to 18
300°F
18 to 23
300°F
14 to 19
300°F
19 to 24
375°F
15 to 17
375°F
15 to 18
425°F
15 to 18
375°F
22 to 25
375°F
15 to 18
300°F
11 to 15
350°F
7 to 10
350°F
10 to 15
350°F
9 to 14
350°F
8 to 13
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