Kenmore ELITE 911.49032 Use & Care Manual page 17

OPERATION
ConvectionRoasting Tips(UpperOven)(cont.)
CONVECTION ROASTING GUIDE
MEATS
Beef
Pork
Ram
Lamb
Seafood
Poultry
Rib (3 to 5 Ibs.)
Rare*
Medium
Well
Boneless Rib, Top Sirloin
Rare*
Medium
Well
Beef Tenderloin
Rare*
Medium
Pot Roast (2V2to 3 Ibs.)
Chuck, Rump
Bone-in (3 to 5 Ibs.)
Boneless (3 to 5 Ibs.)
Pork Chops (_,_ to 1-inch thick
2 chops
4 chops
6 chops
Canned (3 Ibs. fully cooked)
Butt (5 Ibs. fully cooked)
Shank (5 Ibs. fully cooked)
Bone-in (3 to 5 Ibs.)
Medium
Well
Boneless (3 to 5 Ibs.)
Medium
Well
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8 oz. each)
Whole Chicken
(2_/_ to 3V2Ibs.)
Cornish Hens
Unstuffed (1 to 1_/_ Ibs.)
Stuffed (1 to 1V2lbs.)
Duckling (4 to 5 Ibs.)
Turkey, whoW
Unstuffed (10 to 16 Ibs.)
Unstuffed (18 to 24 Ibs.)
Turkey Breast (4 to 6 Ibs.)
MIN./LB. OVEN TEMP. (°F_
20 to 24
24 to 28
28 to 32
20 to 24
24 to 28
28 to 32
10 to 14
14 to 18
35 to 45
23 to 27
23 to 27
30 to 35 total
35 to 40 total
40 to 45 total
14 to 18
14to 18
14 to 18
17to20
20 to 24
17to 20
20 to 24
30 to 40 total
20 to 25 total
24 to 26
50 to 55 total
55 to 60 total
24 to 26
8to 11
7to 10
16 to 19
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
300 °
325 °
325 °
325°
325 °
325°
325°
3250
325 °
325 °
325 °
325 °
325 °
400 °
350 °
350 °
350 °
350 °
325 °
325 °
325 °
3250
*The U.S.
Department
of Agriculture
recommends
to cook meat
and poultry
thoroughly--
meat to at least
an INTERNAL
temperature of
160°F and
poultry to at least
an INTERNAL
temperature
of 180°F.
Cooking
to these
temperatures
usually protects
against
food-borne
illness.
tStuffed birds
generally require
30-45 minutes
additional
roasting time.
Shield legs
and breast with
foil to prevent
over-browning
and drying of
skin.
17