Samsung FTQ386LWUX user manual Recommended convection roasting guide, Pork, Poultry, Lamb

Page 27

Recommended convection roasting guide

	Meat	Weight (lb)	Oven temp. ( ˚F )	Roasting time*	Internal temp. ( ˚F )
				(min per lb)
	Beef
	Rib Roast	4-6	325	25-28	145 (med/rare)
	Rib Roast	4-6	325	28-32	160 (medium)
				28-32	160 (medium)
	Rib Eye Roast,	4-6	325	24-29	145 (med/rare)
	Rib Eye Roast,
	(boneless)			29-34	160 (medium)
	(boneless)

	Rump, Eye, Tip	3-6	325	25-30	145 (med/rare)
	Rump, Eye, Tip
	Sirloin (boneless)			28-35	160 (medium)
	Sirloin (boneless)

	Tenderloin Roast	2-3	325	28-38	145 (med/rare)

	Pork
	Loin Roast
	(boneless or	5-8	350	15-25	170
	bone-in)
	Shoulder	3-6	350	20-30	160

	Poultry
	Chicken - whole	3-4	375	17-23	180
	Turkey,	12-15	325	12-16	180
	unstuffed**	12-15	325	12-16	180
	unstuffed**
	Turkey,	16-20	325	11-15	180
	unstuffed**	16-20	325	11-15	180
	unstuffed**
	Turkey,	21-25	325	8-12	180
	unstuffed**	21-25	325	8-12	180
	unstuffed**
	Turkey Breast	3-8	325	20-25	170
	Cornish Hen	1-1½	350	45-75 (total time)	180

	Lamb
	Half Leg	3-4	325	25-30	160 (medium)
	Half Leg	3-4	325	30-35	170 (well)
				30-35	170 (well)
	Whole Leg	6-8	325	25-30	160 (medium)
	Whole Leg	6-8	325	30-35	170 (well)
				30-35	170 (well)

* Roasting times are approximate and may vary depending on the shape of the meat.

The convection roast temperature is 25˚F less recommended on packages or recipes. The temperature in this chart has been reduced 25˚F.

** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165˚F.

04 OPERATING THE OVEN

Operating the oven _27

Image 27

Contents Electric Range Latest in heat-distribution technology Features of your new rangeSafety Symbols Important safety instructionsNever use your appliance for warming or heating the room For Your SafetySurface Cooking Units Oven When flaming foods under the hood, turn the fan on SELF-CLEANING OvensContents Introducing your new range OverviewWHAT’S Included with Your Range During Cooking Surface cookingAbout the radiant surface elements Before CookingHot surface indicator Location of the radiant surface elements and controlsCooking areas Dual surface unit control knob left front Single surface unit control knob left rear, right rearTriple surface unit control knob right front Recommended settingsTyPE of Food Using the warming centerPress the Warming Center ON/OFF pad LevelUsing the Proper Cookware Choosing the Proper CookwareCorrect Incorrect Preventing other damage CleaningPreventing marks and scratches Preventing stainsAbout the warming drawer Using the warming drawerRoasts beef, pork, lamb Turning the Warming Drawer on or OFFLevels Low Rolls soft, empty dinner plates MediumOven Control Panel Operating the ovenPress the SET/START or Clock AM/PM pad Setting the ClockHow to set the clock How to change between a 12-hour and 24-hour displayFeature Minimum Maximum Minimum and Maximum SettingsSetting the Kitchen Timer How to set the timerBaking layer cakes Using the Oven RacksBefore using the racks Oven rack positionsHow to set the thermostat How to adjust the thermostat while cookingBaking How to set the oven for convection baking Convection BakingTips for convection baking Breads Recommended convection baking guidePie CookiesConvection Roasting How to set the oven for convection roastingLamb Recommended convection roasting guidePork PoultryTimed Cooking How to set the oven for timed cookingHow to set the oven for delay timed cooking Delay Timed CookingBroil stop position Using the broil panHow to set the oven for broiling BroilingRecommended broiling guide Using the Custom Cook Feature How to record a recipe settingHow to recall a setting Proofing How to set the oven for proofi ngUsing the Keep Warm Function How to use the keep warm featureTurning the Oven Light on and OFF Extra Features Fahrenheit or Celsius temperature selectionHour energy saving Thermostat adjustment Convection auto conversion featureControl lockout Sound on/offFor use on the Jewish Sabbath & Holidays Setting the SabbathSELF-CLEANING Before a self-cleaning cycleMaintaining your appliance How to set the oven for self-cleaning How to turn off the self-cleaning featureAfter a self-cleaning cycle STEAM-CLEANING How to set the oven for steam-cleaningAfter a steam-cleaning cycle Oven vent Care and Cleaning of the OvenCleaning painted parts and decorative trim Cleaning stainless steel surfacesCleaning the broil pan and insert Oven racksOven door Removing heavy, burned-on residue Care and Cleaning of the Glass CooktopNormal daily use cleaning Removing burned-on residuePotential for permanent damage to the glass surface Cleaning the cooktop sealCleaning sugary spills and melted plastic Removing metal marks and scratchesLocked position Unlocked position How to remove the doorHow to replace the door Removing and Replacing the Oven DoorUnlocked position Locked position How to remove the warming drawerHow to replace the warming drawer Removing and Replacing the Warming DrawerChanging the Oven Light Troubleshooting Problem Possible Cause SolutionCode Cause Frequently cycles on AreasDiscoloration on CooktopNot open after a Self-cleaning cycle Temperature is tooSelf-clean Cleaning cycleEmitting from Oven not clean afterSteam from the vent Burning or oily odorLimited Warranty to Original Purchaser WarrantyPage Page Questions or COMMENTS?