LG Electronics LMH1017CVW Using Your Combination Oven, Combination Roast Cooking Guide, Meats

USING YOUR COMBINATION OVEN

COMBINATION ROAST COOKING GUIDE

MEATS			Oven Temp.	Time,Min./lb.
Beef	Rib (2 to 4 lbs.)		300 °F
	Rare			11 to 14
	Medium		300 °F	14 to 17
	Well		300 °F	17 to 20
	Boneless Rib, Top Sirloin		300 °F
	Rare			11 to 14
	Medium		300 °F	14 to 17
	Well		300 °F	17 to 20
	Beef Tenderloin		300 °F
	Rare			14 to 17
	Medium		300 °F	17 to 20
	Chuck, Rump or Pot Roast (21/2 to 3 lbs.)		275 °F
	(Use cooking bag for best results.)			30 to 40
	Turn over after half of cooking time.
Ham	Canned (3-lb.fully cooked)		300 °F	15 to 18
	Butt	(5-lb.fully cooked)	300 °F	15 to 18
	Shank	(5-lb.fully cooked)	300 °F	15 to 18
	Turn over after half of cooking time.
Lamb	Bone-in (2 to 4 lbs.)		300 °F	13 to 18
	Medium
			300 °F	18 to 23
	Well
	Boneless (2 to 4 lbs.)		300 °F	14 to 19
	Medium
	Well		300 °F	19 to 24
	Turn over after half of cooking time.
Pork	Bone-in (2 to 4 lbs.)		300 °F	23 to 26
	Boneless (2 to 4 lbs.)		300 °F	25 to 28
	Pork Chops (3/4 to 1-inch thick)
	2 chops		350 °F	10 to 13
	4 chops		350 °F	13 to 16
	6 chops		350 °F	16 to 19
	Turn over after half of cooking time.
Poultry	Whole Chicken		400 °F	19 to 21
	(21/2 to 6 lbs.)
	Chicken Pieces		375 °F	15 to 18
	(21/2 to 6 lbs.)
	Cornish Hens		375 °F	18 to 25
	Unstuffed
			375 °F	23 to 30
	Stuffed
			375 °F	15 to 18
	Duckling
			300 °F	11 to 15
	Turkey Breast (4 to 6 lbs.)
	Turn breast side up after half of cooking time.
Seafood	Fish		350 °F	7 to 10
	1-lb.fillets
	Lobster Tails		350 °F	10 to 15
	(6 to 8-oz.each)
	Shrimp
	(1 to 2 lbs.)		350 °F	9 to 14
	Scallops
	(1 to 2 lbs.)		350 °F	8 to 13

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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