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Frigidaire FPEW3077RF Use And Care Manual page 16

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SETTING OVEN CONTROLS
Convection roasting temperature and time recommendations
Table 1:
Meat
Beef
Standing rib roast*
Rib eye roast*
Tenderloin roast
Poultry
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork
Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some
food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC)
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.
Figure 14: Roast with broil pan and insert and roasting
rack
CAUTION
Do not use the broiler pan without the insert. A roasting rack
(some models) can be used when convection roasting. Do not
cover the broil pan or insert with aluminum foil; the exposed
grease could ignite.
16
Weight
4 to 6 lb.
4 to 6 lb.
2 to 3 lb.
12 to 16 lb.
16 to 20 lb
20 to 24 lb.
3 to 4 lb.
350°F-375°F (177ºC-191ºC)
4 to 6 lb.
4 to 6 lb.
3 to 4 lb.
5 to 7 lb.
Roasting rack
Insert
Broil pan
Oven Temp
350°F (177ºC)
350°F (177ºC)
400°F (204ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
325°F (163ºC)
Figure 15: Convection air flow and rack positions
WARNING
To prevent food from contacting the broil element and to prevent
grease splattering, do not use the roasting rack when broiling.
Important: When roasting chicken use the offset rack in the
lowest position for best results.
Internal Temp
Minutes per lb.
*160ºF (71ºC)
*160ºF (71ºC)
*160ºF (71ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
6
5
4
3
2
1
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40

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