Samsung FTQ352IWUX, FTQ352IWUB Recommended convection roasting guide, Operating the oven

Recommended convection roasting guide

Meat	Weight (lb)	Oven temp. ( ˚F )	Roasting time*	Internal temp. ( ˚F )
			(min per lb)
Beef
Rib Roast	4-6	325	25-28	145 (med/rare)
			28-32	160 (medium)
Rib Eye Roast,	4-6	325	24-29	145 (med/rare)
(boneless)			29-34	160 (medium)
Rump, Eye, Tip	3-6	325	25-30	145 (med/rare)
Sirloin (boneless)			28-35	160 (medium)
Tenderloin Roast	2-3	325	28-38	145 (med/rare)
Pork
Loin Roast
(boneless or	5-8	350	15-25	170
bone-in)
Shoulder	3-6	350	20-30	160
Poultry
Chicken - whole	3-4	375	17-23	180
Turkey,	12-15	325	12-16	180
unstuffed**
Turkey,	16-20	325	11-15	180
unstuffed**
Turkey,	21-25	325	8-12	180
unstuffed**
Turkey Breast	3-8	325	20-25	170
Cornish Hen	1-1½	350	45-75 (total time)	180
Lamb
Half Leg	3-4	325	25-30	160 (medium)
			30-35	170 (well)
Whole Leg	6-8	325	25-30	160 (medium)
			30-35	170 (well)

* Roasting times are approximate and may vary depending on the shape of the meat.

The convection roast temperature is 25˚F less recommended on packages or recipes. The temperature in this chart has been reduced 25˚F.

** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165˚F.

26_ Operating the oven