LG LMH1517CV Owner's Manual & Cooking Manual page 30

MEATS MINUTES/POUND OVEN TEMPERATURE
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare 25
Medium 30
Well 35
Beef Tenderloin
Rare 12
Medium 16
Pot Roast (21/2to 3 Ibs.)
Chuck, Rump 45
Canned (3-lb. fully cooked) 20
Butt (5-lb. fully cooked) 20
Shank (5-lb. fully cooked) 17
Bone-in (2 to 4 Ibs.)
Medium 21
Well 26
Boneless (2 to 4 Ibs.)
Medium 25
Well 29
Bone-in (2 to 4 Ibs.) 26
Boneless (2 to 4 Ibs.) 32
Pork Chops
(1/2 to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(21/2 to 3!/2 Ibs.)
Chicken Pieces
(21/2 to 3!/2 Ibs.)
Cornish Hens
Unstuffed (1 to 11/2Ibs.)
Stuffed (1 to 11/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast
(4 to 6 Ibs.)
Fish, whole
(3 to 5 Ibs.)
Lobster Tails
(6 to 8-oz. each)
21 to 26
26 to 31
31 to 36
to 30
to 35
to 40
to 16
to 20
to 50
to 25
to 25
to 20
to 26
to 31
to 30
to 34
to 30
to 36
12 to 15
15 to 18
18 to 25
25 to 35
325 oF
325 o F
325 o F
325 o F
325 o F
325 o F
325 o F
325 ° F
325 ° F
325 ° F
325 ° F
325 o F
325
325
325
325
325
325
o F
o F
o F
oF
o F
o F
13 to 16
10 to 15
15 to 20
19 to 21
325 ° F
325 ° F
325 ° F
21 to 25
10 to 15
12 to 17
375 o F
350 o F
375 o F
375 o F
375 o F
325 o F
400 ° F
350 oF
30