Samsung FTQ387 User Manual page 27

Recommended convection roasting guide
Meat Weight (lb)
Beef
Rib Roast
Rib Eye Roast,
(boneless)
Rump, Eye, Tip
Sirloin (boneless)
Tenderloin Roast
Pork
Loin Roast
(boneless or
bone-in)
Shoulder
Poultry
Chicken - whole
Turkey,
12-15
unstuffed**
Turkey,
16-20
unstuffed**
Turkey,
21-25
unstuffed**
Turkey Breast
Cornish Hen 1-1½
Lamb
Half Leg
Whole Leg
*
Roasting times are approximate and may vary depending on the shape of the meat.
The convection roast temperature is 25˚F less than recommended on packages or
recipes. The temperature in this chart has been reduced 25˚F.
** Stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165˚F.
Oven temp. ( ˚F )
4-6 325
4-6 325
3-6 325
2-3 325
5-8 350
3-6 350
3-4 375
325
325
325
3-8 325
350
3-4 325
6-8 325
Roasting time*
Internal temp. ( ˚F )
(min per lb)
25-28 145 (med/rare)
28-32 160 (medium)
24-29 145 (med/rare)
29-34 160 (medium)
25-30 145 (med/rare)
28-35 160 (medium)
28-38 145 (med/rare)
15-25
20-30
17-23
12-16
11-15
8-12
20-25
45-75 (total time)
25-30 160 (medium)
30-35
25-30 160 (medium)
30-35
Operating the oven _2
170
160
180
180
180
180
170
180
170 (well)
170 (well)