Electrolux Over the Range Microwave Oven Use & Care Manual page 36

36
CONVECTION COOKING
Meat roasting guidelines for convection cooking
Food
Beef
Ham
Lamb
Pork
Poultry
Seafood
NOTES
The roasting time in the table above is only a guideline for your reference. You need to adjust the time
according to the food condition or your preference. Check readiness at the minimum time.
Use a meat thermometer to check the internal temperature of the food.
E
Rib roast, bone-in
Rib roast, boneless
Tenderloin
Pot Roast
Chuck, Rump Roast
Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in
Boneless
Bone-in
Boneless
Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
Duckling (4 to 5 lbs.)
Turkey Breast (4 to 6 lbs.)
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
Oven Temp. Time, Min. / lb.
325°F 23 to 25
325°F 28 to 33
300°F 15 to 20
300°F 30 to 35
300°F 30 to 35
400°F 65 to 75
325°F 18 to 20
325°F 18 to 20
325°F 18 to 20
300°F 20 to 25
300°F 25 to 30
300°F 20 to 30
300°F 20 to 30
375°F 25 to 35
425°F 10 to 12
375°F 30 to 35
325°F 21 to 25
400°F 13 to 18
350°F 8 to 9