Combination Roast Cooking Guide; Combination Bake Cooking Guide - Frigidaire CPBM3077RF Use & Care Manual

COMBINATION ROAST COOKING GUIDE

Food
Beef
Ham
Lamb
Poultry
Seafood
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
Quiche
Pies,
Frozen Entree
Pastries
Pizza Rolls, Egg Rolls
Convenience
Foods Pizza
Baked Potatoes
Vegetables
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.
Turn over after half of cooking time.
Rib roast, bone-in
Rib roast, boneless
Beef Tenderloin
Chuck, Rump or Pot Roast
Turn over after half of cooking time.
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
Whole Chicken (2½ to 6 lbs.)
Chicken Pieces (2½ to 6 lbs.)
Cornish Hens (untied)
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
Fish
1-lb. fillets
Lobster Tails (6 to 8-oz. each)
hrimp (1 to 2 lbs.)
Scallops (1 to 2 lbs.)
Oven Temp
425°F
375°F
450°F
450°F
CONVECTION COOKING
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.
23 to 26 Pierce skin with a fork before baking.
Place on rack.
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
omments
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