Kenmore 721.88519, 721.88512, 721.88513 manual Meat Roasting Guidelines For Convection, Cooking

MEAT ROASTING GUIDELINES FOR CONVECTION

Food
Beef	Ribs (2 to 4 Ibs.)
	Rare
	Medium
	Well
	Boneless Ribs, Top Sirloin
	Rare
	Medium
	Well
	Beef Tenderloin
	Rare
	Medium
	Pot Roast (21/2 to 3 Ibs.)
	Chuck, Rump
	Meat Loaf (2 Ibs.)
Ham	Canned (3-lb. fully cooked)
	Butt (5-lb. fully cooked)
	Shank (5-lb. fully cooked)
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 (1/2 to 1-inch thick)
	2 chops
	4 chops
	6 chops
Poultry	Whole Chicken (21/2 to 31/2 Ibs.)
	Chicken Pieces (21/2 to 31/2 Ibs.)
	Duckling (4 to 5 Ibs.)
	Turkey Breast (4 to 6 Ibs.)
Seafood	Fish, whole (3 to 5 Ibs.)
	Lobster Tails (6 to 8-oz. each)
Note:

COOKING

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	17 to 20
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	10 to 12
375°F	19 to 21
325°F	21 to 25
400°F	13 to 18
350°F	12 to 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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