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MEAT ROASTING GUIDELINES FOR CONVECTION COOKING

Food

 

Beef

Ribs (2 to 4 Ibs.)

 

Rare

 

Medium

 

Well

 

Boneless Ribs, Top Sirloin

 

Rare

 

Medium

 

Well

 

Beef Tenderloin

 

Rare

 

Medium

 

Pot Roast (21/2to 3 Ibs.)

 

Chuck, Rump

 

Meat Loaf (2 Ibs.)

Ham

Canned (3-lb. fullycooked)

 

Butt (5-lb. fully cooked)

 

Shank (5-lb. fullycooked)

Lamb

Bone-in (2 to 4 Ibs.)

 

Medium

 

Well

 

Boneless (2 to 4 Ibs.)

 

Medium

 

Well

Pork

Bone-in (2 to 4 Ibs.)

 

Boneless (2 to 4 Ibs.)

 

Pork Chops (1/2to 1-inch thick)

 

2 chops

 

4 chops

 

6 chops

Poultry

Whole Chicken (21/2 to 31/2Ibs.)

 

Chicken Pieces (21/2 to 31/2Ibs.)

 

Duckling (4 to 5 Ibs.)

 

Turkey Breast (4 to 6 Ibs.)

Seafood

Fish,whole (3 to 5 Ibs.)

 

LobsterTails (6 to 8-oz. each)

Note:

 

Oven Temp.

Time, Min. / lb.

300°F

45 to 50

300°F

50 to 55

300°F

55 to 60

300°F

53 to 58

300°F

58 to 63

300°F

63 to 68

300°F

28 to 32

300°F

32 to 36

300°F

83 to 88

400°F

65 to 75

325°F

20 to 25

325°F

20 to 25

325°F

17t020

300°F

42 to 47

300°F

47 to 52

300°F

50 to 55

300°F

55 to 60

300°F

48 to 52

300°F

56 to 61

325°F

42 to 45

325°F

45 to 48

325°F

48 to 55

375°F

25 to 35

425°F

lOto 12

375°F

19t021

325°F

21 to 25

400°F

13to 18

350°F

12to 17

The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food condition or your preference. Check doneness at the minimum time.

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Kenmore 721.80823, 721.80824, 721.80822, 721.80829 manual Meat Roasting Guidelines for Convection Cooking

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