LG Electronics LRG30357SW Convection Roastng Chart, Meats Minutes/Lb Oven Temp Internal Temp Beef

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O P E R AT I N G I N S T RU C T I O N S

USING THE CONVECTION OVEN (on some models)

CONVECTION ROASTNG CHART

Meats

 

 

Minutes/Lb.

Oven Temp.

Internal Temp.

Beef

Rib (3 to 5 lbs.)

Rare

20–24

325°F

140°F

 

 

Medium

24–28

325°F

160°F

 

 

Well

28–32

325°F

170°F

 

Boneless Rib, Top Sirloin

Rare

20–24

325°F

140°F

 

 

Medium

24–28

325°F

160°F

 

 

Well

28–32

325°F

170°F

 

Beef Tenderloin

Rare

10–14

325°F

140°F

 

 

Medium

14–18

325°F

160°F

 

Pot Roast (212 to 3 lbs.) chuck, rump

35–45

300°F

170°F

Pork

Bone-in (3 to 5 lbs.)

 

23–27

325°F

170°F

 

Boneless (3 to 5 lbs.)

 

23–27

325°F

170°F

 

Pork Chops (12 to 1” thick)

2 chops

30–35 total

325°F

170°F

 

 

4 chops

35–40 total

325°F

170°F

 

 

6 chops

40–45 total

325°F

170°F

 

 

 

 

 

 

Ham

Canned (3 lbs. fully cooked)

 

14–18

325°F

140°F

 

Butt (5 lbs. fully cooked)

 

14–18

325°F

140°F

 

Shank (5 lbs. fully cooked)

 

14–18

325°F

140°F

Lamb

Bone-in (3 to 5 lbs.)

Medium

17–20

325°F

160°F

 

 

Well

20–24

325°F

170°F

 

Boneless (3 to 5 lbs.)

Medium

17–20

325°F

160°F

 

 

Well

20–24

325°F

170°F

Seafood

Fish, whole (3 to 5 lbs.)

 

30–40 total

400°F

 

 

Lobster Tails (6 to 8 oz. each)

 

20–25 total

350°F

 

Poultry

Whole Chicken (212 to 312 lbs.)

 

24–26

350°F

180–185°F

 

Cornish Hens Unstuffed (1 to 112 lbs.)

50–55 total

350°F

180–185°F

 

Cornish Hens Stuffed (1 to 112 lbs.)

 

55–60 total

350°F

180–185°F

 

Duckling (4 to 5 lbs.)

 

24–26

325°F

180–185°F

 

Turkey, whole*

 

8–11

325°F

180–185°F

 

Unstuffed (10 to 16 lbs.)

 

 

Unstuffed (18 to 24 lbs.)

 

7–10

325°F

180–185°F

 

Turkey Breast (4 to 6 lbs.)

 

16–19

325°F

170°F

* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.

The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)

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Contents GAS Range T RO D U C T I O N ANTI-TIP Device What to do if YOU Smell GASImportant Safety Notice Safety PrecautionsSurface Burners Surface Burners Cook Meat and Poultry ThoroughlySELF-CLEANING Oven Clean only parts listed in this User’s GuideElectric Warming Drawer Read ALL Instructions Before USE Using the GAS Surface Burners Case of Power FailureHOW to Light a GAS Surface Burner Sealed GAS Burners Before Lighting a GAS BurnerHOW to Select Flame Size Using a WOKTOP-OF-RANGE Cookware STOVE-TOP GrillsOven CONTROL, CLOCK, and Timer Features Control PANEL-CONVECTION ModelsControl PANEL-NON-CONVECTION Models Using the Oven Power OutageBefore YOU Begin Oven LightHOW to SET the Oven for Baking or Roasting Preheating and PAN PlacementAluminum Foil Oven MoistureUsing the Oven At refrigerator temperature Broiling GuideUsing the Clock and Timer HOW to SET the ClockHOW to SET the Timer HOW to Reset the TimerUsing the Timed Baking & Roasting Features HOW to SET a Delayed Start and Automatic StopHOW to SET AN Immediate Start and Automatic Stop Using the Probe on convection models HOW to SET the Oven for Cooking When Using the Probe Insert the probe into the foodConvection Bake Convection RoastCirculated over Around the food beingHOW to SET the Oven for Convection Baking or Roasting Automatic Recipe ConversionCookware for Convection Cooking MULTI-SHELF Baking 4th C, 5th D, and 6th E positionsConvection Roastng Chart Meats Minutes/Lb Oven Temp Internal Temp BeefTouch the Convection Bake pad Special Features of Your Oven Control Select Fahrenheit or Celsius TemperatureHour SHUT-OFF Tones AT the END of a Timed Cycle Control LockoutHOUR, 24-HOUR, or Clock Blackout Cook and HoldUsing the Sabbath Feature Touch the Start pad After a random delay periodDesigned for USE on the Jewish Sabbath and Holidays Press and hold both the Bake and Broil HI/LO pads, atHOW to Exit the Sabbath Feature Tap the Delay Start pad untilBroil HI/LO pads, at Same time, until the displayHOW to Adjust the Oven Thermostat Baking TIPUsing the Electric Warming Drawer When Using the Warming DrawerNumber Pad Setting To USE the Warming DrawerTemperature Selection Chart Food Type Control SettingTo Crisp Stale Items To Warm Serving Bowls PlatesUsing the SELF-CLEANING Oven Before a Clean CycleHOW to SET the Oven for Cleaning Or hoodHOW to Delay the Start of Cleaning After a Clean CycleCare and Cleaning Sealed Burner AssembliesAfter Cleaning ReplacementBurner Caps and Heads Burner CapsCleaning Burner GratesCooktop Surface Liquids in the vicinity This or any other applianceStainless Steel Surfaces Oven AIR VentsControl Panel Front Manifold Panel and KnobsTo Clean the Inside of the Door To Remove the Door To Clean the Outside of the DoorOven Door Oven BottomBroiler PAN and Grid Oven Shelves and Drawer RacksCover easily Removable Warming Drawer To remove the drawerBefore Calling for Service Oven temperature Clock and timerFood does not broil Properly in the ovenAfter a clean cycle Clean cyclePower outage DisplayBurning or oily Odor emitting fromVent Strong odorOT E S Customer Assistance Information

LRG30357SB, LRG30357ST, LRG30357SW specifications

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In summary, the LG Electronics LRG30357SW, LRG30357ST, and LRG30357SB gas ranges combine advanced technologies, spacious capacities, and stylish designs to deliver a cooking experience that is both efficient and enjoyable. With features like ProBake Convection, Smart Oven Control, and durable construction, these appliances are tailored for the modern home cook. Whether you're preparing everyday meals or hosting dinner parties, these ranges are equipped to meet every culinary challenge with ease.