Heating/Reheating Guide - Kenmore 6790 - Elite 1.5 cu. Ft. Convection Microwave Use And Care Manual

COMBINATION COOKING GUIDE
MEATS Oven Temp. Time, Min./Ib.
Beef
Rib (2 to 4 Ibs. [1 to 2 kg])
Rare 300°F
Medium 300°F
Well 300°F
Boneless Rib, Top Sirloin
Rare 300°F
(150°0)
(150oo)
(150°C)
(150°C)
Medium
Well
Beef Tenderloin
Rare
Medium 300°F
300°F (150°C)
300°F (150°C)
300°F (150°C)
(150°C)
Ham
Lamb
Pork
Poultry
Seafood
Chuck, Rump, or Pot Roast (2V_ to 3 Ibs. [I to 1.5 kg])
(Use cooking bag for best results.) 275°F
Turn over after half of the cooking time.
Canned (3-lb. [1.5 kg] fully cooked) 300°F
Butt (5-lb. [2.3 kg] fully cooked) 300°F
Shank (5-lb. [2.3 kg] fully cooked) 300°F
Turn over after half of the cooking time.
Bone-In (2 to 4 Ibs. [1 to 2 kg])
Medium 300°F
Well 300°F
Boneless (2 to 4 Ibs. [1 to 2 kg])
Medium 300°F
Well 300°F
Turn over after half of the cooking time.
Bone-tn (2 to 4 Ibs. [1 to 2 kg]) 300°F
Boneless (2 to 4 Ibs. [1 to 2 kg]) 300°F
Pork Chops (3/4- to 1-in. [2- to 2.5-cm] thick)
2 chops 350°F
4 chops 350°F
6 chops 350°F
Turn over after half of the cooking time.
Whole Chicken (2V_to 6 Ibs. [I to 3 kg]) 375°F
Chicken Pieces (2V2 to 6 Ibs. [1 to 3 kg]) 375°F
Cornish Hens
Unstuffed 375°F
Stuffed 375°F
Duckling 375°F
Turkey Breast (4 to 6 Ibs. [2 to 3 kg]) 300°F
Turn breast side up after half of the cooking time.
Fish Fillets (l-lb. [0.5-kg]) 350°F
Lobster Tails (6 to 8 oz. [170 to 225 g] each) 350°F
Shrimp (1 to 2 Ibs. [0.5 to 1 kg]) 350°F
Scallops (1 to 2 Ibs. [0.5 to 1 kg]) 350°F
(140°C)
(150°C)
(t50°C)
(150°O)
(150°C)
(150°C)
(150°C)
(150°C)
(150°C)
(150°C)
(180°C)
(180°O)
(180°C)
(190°C)
(190°C)
(190°C)
(190°O)
(190°C)
(150°O)
(180°C)
(180°O)
(180°O)
(180°C)
1t to 14
14 to 17
17 to 20
1t to 14
14 to 17
17 to 20
14 to 17
17 to 20
3O
15
15
15
to 40
to 18
to 18
to 18
13 to t8
18 to 23
14 to 19
19 to 24
13 to 16
18 to 23
10 to 13
13 to 16
16 to 19
18 to 20
15 to 18
18 to 25
23 to 30
15 to 18
11 to 15
7to 10
10 to 15
8to 13
8to 13
NOTE: The roasting times in the table above are only guidelines for your reference. You need to adjust the time
according to the food condition or your preference.
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