Frigidaire FPGH3077RF Use & Care Manual page 22

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 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 19: Roast with broil pan and insert
CAUTION
Do not use the broiler pan without the insert. A roasting
rack Figure 20 (some models) can be used when convec-
tion roasting. Do not cover the broil pan or insert with
aluminum foil or any other material; the exposed grease
could ignite.
22
Weight Oven Temp
4 to 6 lb. 350°F (177ºC)
4 to 6 lb. 350°F (177ºC)
2 to 3 lb. 400°F (204ºC)
12 to 16 lb. 325°F (163ºC)
16 to 20 lb 325°F (163ºC)
20 to 24 lb. 325°F (163ºC)
3 to 4 lb. 350°F-375°F (177ºC191ºC)*
4 to 6 lb. 325°F (163ºC)
4 to 6 lb. 325°F (163ºC)
3 to 4 lb. 325°F (163ºC)
5 to 7 lb. 325°F (163ºC)
Internal Temp
*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)
Figure 20: Optional roasting rack shown with broil pan
and insert.
Figure 21: When roasting chicken do not use roasting
rack; use a deep pan and place on rack position 1.
Minutes per lb.
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
Roasting rack
Insert
Broil pan
6
5
4
3
2
1