Meat Roasting Guidelines For Convection Cooking - Kenmore 790.8037 Use & Care Manual

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING

Food
Beef Rib roast, bone-in
Rib roast, boneless
Tenderloin
Pot Roast
Chuck, Rump Roast
Ham Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Lamb Bone-in
Boneless
Bone-in
Pork
Boneless
Poultry Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
Turkey Breast (4 to 6 lbs.)
Seafood Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
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.
Oven Temp.
325°F
325°F
300°F
300°F
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
375°F
425°F
375°F
325°F
400°F
350°F
EN-31
Time, Min. / lb.
23 to 25
28 to 33
15 to 20
30 to 35
30 to 35
65 to 75
18 to 20
18 to 20
18 to 20
20 to 25
25 to 30
20 to 30
20 to 30
25 to 35
10 to 12
30 to 35
21 to 25
13 to 18
8 to 9