Meat Roasting Table For Convection Cooking - LG LMH1017CVST Owner's Manual & Cooking Manual

USING YOUR CONVECTION OVEN

MEAT ROASTING TABLE FOR CONVECTION COOKING

MEATS
Beef Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib,Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2
Chuck,Rump
Ham Canned (3-lb.fully cooked)
Butt (5-lb.fully cooked)
Shank (5-lb.fully cooked)
Lamb
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Pork Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops
( 1 / to 1-inch thick)
2
2 chops
4 chops
6 chops
Poultry Whole Chicken
(2 1 / to 3
2
Chicken Pieces
(2 1 / to 3
2
Cornish Hens
Unstuffed (1 to 1
Stuffed (1 to 1
Duckling (4 to 5 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 chart above is only guidelines for your reference. You need to adjust time according to
the food condition or your preference. Check doneness at the minimum time and then adjust time.
1 / to 3 lbs.)
2
1 / lbs.)
2
1 / lbs.)
2
1 / lbs.)
2
1 / lbs.)
2
Oven Temp.
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
325 °F
325 °F
325 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
325 °F
325 °F
325 °F
375 °F
350 °F
375 °F
375 °F
375 °F
325 °F
400 °F
350 °F
21
Time,Min./lb.
42 to 47
47 to 52
52 to 57
50 to 55
55 to 60
60 to 65
25 to 29
29 to 33
80 to 85
20 to 25
20 to 25
17 to 20
42 to 47
47 to 52
50 to 55
55 to 60
48 to 52
56 to 61
42 to 45
45 to 48
48 to 55
25 to 35
18 to 21
10 to 15
15 to 20
19 to 21
21 to 25
13 to 18
12 to 17