KENMORE ELITE 790.8037 Serie Manual De Uso página 32

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Food Oven Temp. Time, Min. / lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Notes:
Rib roast, bone-in
Rib roast, boneless
Tenderloin
Pot Roast
Chuck, Rump Roast
Meat Loaf (2 Ibso)
Canned (3-1b. fully cooked)
Butt (5-1b. fully cooked)
Shank (5db. fully cooked)
Bone-in
Boneless
Bone-in
Boneless
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.)
Fish, whole (3 to 5 Ibs.)
Lobster Tails (6 to 8-oz. each)
325°F
325°F
300°F
300°F
300°F
400°F
325°F
325°F
325°F
300°F
300°F
300°F
300°F
375°F
425°F
375°F
325°F
23 to 25
28 to 33
15 to 20
30 to 35
30 to 35
65 to 75
18 to 20
18 to 20
18 to 20
20 to 25
25 to 30
20 to 30
20 to 30
25 to 35
10 to 12
30 to 35
21 to 25
400°F 13 to 18
350°F 8 to 9
• The roasting time in the table 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.
• Use a meat thermometer to check the internal temperature of the food.
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