Samsung FE-R500WW User Manual page 34

Recommended convection roasting guide
Meat
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,
unstuffed**
Turkey,
unstuffed**
Turkey,
unstuffed**
Turkey Breast
Cornish Hen
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 then 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.
34_ Operating the oven
Weight (lb) Oven temp. ( ˚F )
4-6 325
4-6 325
3-6 325
2-3 325
5-8 350
3-6 350
3-4 375
12-15 325
16-20 325
21-25 325
3-8 325
1-1½ 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
170
160
180
180
180
180
170
180
170 (well)
170 (well)