Frigidaire PCFD3668AF Use & Care Manual page 37

Convection Roast function cooking table
Meat type
Standing Rib Roast
(med-rare)
Standing Rib Roast
(well done)
Whole Ham, bone-
in
Whole Turkey
Whole Turkey
Whole Chicken
Pork Shoulder/Butt
Roast
Pork Loin
* In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Oth-
erwise, refer to the Time/lb column.
** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration
will decrease accordingly.
Weight (lb) Oven T°
5 - 7 350°F - 175°C
5 - 7 350°F - 175°C
10 - 15 325°F - 160°C
10 - 15 325°F - 160°C
15 - 20 325°F - 160°C
4 - 6 375°F - 190°C
10 - 15 325°F - 160°C
4 - 6 350°F - 175°C
USING THE OVEN
Probe T° Time/lb (min/
lb)
145°F - 60°C 15
170°F - 75°C 24
- 24
- 12
- 10
180°F - 80°C 19
180°F - 80°C 25
165°F - 70°C 25
37
Rack
position
2
2
2
2
2
2
2
2