LG Electronics LMH1017CVB Meat Roasting Table For Convection Cooking, Meats, Time,Min./lb, Beef

USING YOUR CONVECTION OVEN

MEAT ROASTING TABLE FOR CONVECTION COOKING

MEATS		Oven Temp.	Time,Min./lb.
Beef	Rib (2 to 4 lbs.)
	Rare	300 °F	42 to 47
	Medium	300 °F	47 to 52
	Well	300 °F	52 to 57
	Boneless Rib,Top Sirloin
	Rare	300 °F	50 to 55
	Medium	300 °F	55 to 60
	Well	300 °F	60 to 65
	Beef Tenderloin
	Rare	300 °F	25 to 29
	Medium	300 °F	29 to 33
	Pot Roast (21/2 to 3 lbs.)
	Chuck,Rump	300 °F	80 to 85
Ham	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.)	350 °F	18 to 21
	Cornish Hens
	Unstuffed (1 to 11/2 lbs.)	375 °F	10 to 15
	Stuffed (1 to 11/2 lbs.)	375 °F	15 to 20
	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

NOTES:

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

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