HOW TO USE

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING

Food

 

Oven Temp.

Time, Min. / lb.

 

 

 

 

Beef

Ribs (2 to 4 lbs.)

 

 

 

Rare

300°F

45 to 50

 

Medium

300°F

50 to 55

 

Well

300°F

55 to 60

 

Boneless Ribs, Top Sirloin

 

 

 

Rare

300°F

53 to 58

 

Medium

300°F

58 to 63

 

Well

300°F

63 to 68

 

Beef Tenderloin

 

 

 

Rare

300°F

28 to 32

 

Medium

300°F

32 to 36

 

Pot Roast (21/2 to 3 lbs.)

 

 

 

Chuck, Rump

300°F

83 to 88

Ham

Meat Loaf (2 lbs.)

400°F

65 to 75

 

Canned (3-lb. fully cooked)

325°F

20 to 25

 

Butt (5-lb. fully cooked)

325°F

20 to 25

 

Shank (5-lb. fully cooked)

325°F

17 to 20

Lamb

Bone-in (2 to 4 lbs.)

 

 

 

Medium

300°F

42 to 47

 

Well

300°F

47 to 52

 

Boneless (2 to 4 lbs.)

 

 

 

Medium

300°F

50 to 55

 

Well

300°F

55 to 60

Pork

Bone-in (2 to 4 lbs.)

300°F

48 to 52

 

Boneless (2 to 4 lbs.)

300°F

56 to 61

 

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

 

 

 

2 chops

325°F

42 to 45

 

4 chops

325°F

45 to 48

 

6 chops

325°F

48 to 55

Poultry

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

375°F

25 to 35

 

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

425°F

10 to 12

 

Duckling (4 to 5 lbs.)

375°F

19 to 21

 

Turkey Breast (4 to 6 lbs.)

325°F

21 to 25

Seafood

Fish, whole (3 to 5 lbs.)

400°F

13 to 18

 

Lobster Tails (6 to 8-oz. each)

350°F

12 to 17

 

 

 

 

Note:

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

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Kenmore 721.86012, 86013, 86019 manual Meat Roasting Guidelines for Convection Cooking

721.86012, 86019, 86013 specifications

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