Meat Roasting Table For Convection Cooking - KENMORE ELITE 721.67902 Manual De Uso Y Cuidado

MEAT ROASTING TABLE FOR CONVECTION COOKING
MEATS Oven Temp. Time, Min./Ib.
Beef
Rib (2 to 4 Ibs. [t to 2 kg])
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
Pot Roast (2V2 to 3 Ibs. [1 to 1.5 kg])
Chuck, Rump
Canned (3-lb. [1.5 kg] fully cooked)
Butt (5-lb. [2.3 kg] fully cooked)
Shank (5-lb. [2.3 kg] fully cooked)
Bone-In (2 to 4 Ibs. [1 to 2 kg])
Medium
Well
Boneless (2 to 4 Ibs. [1 to 2 kg])
Medium
Well
Bone-In (2 to 4 Ibs. [1 to 2 kg])
Boneless (2 to 4 Ibs. [1 to 2 kg])
Pork Chops (1/2- to 1-inch [1- to 2.5-cm] thick)
2 chops
4 chops
6 chops
Whole Chicken (2V2 to 3_/_Ibs. [1 to 2 kg])
Chicken Pieces (2V_to 3V2 Ibs. [1 to 2 kg])
Cornish Hens
Unstuffed (1 to 1V2Ibs. [0.5 to 0.7 kg])
Stuffed (1 to 1_/_Ibs. [0.5 to 0.7 kg])
Duckling (4 to 5 Ibs. [2 to 2.3 kg])
Turkey Breast (4 to 6 Ibs. [2 to 3 kg])
Fish, Whole (3 to 5 Ibs. [I .5 to 2.3 kg])
Lobster Tails (6 to 8 oz. [170 to 225 g] each)
21 to 26
26 to 31
3t to 36
25 to 30
30 to 35
35 to 40
12to 16
16 to 20
325°F (160°C) 45 to 50
Ham 325°F (160°C) 20 to 25
325°F (160°C) 20 to 25
325°F (160°C) 17 to 20
Lamb
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°C)
325°F (160°0)
325°F (160°0)
Pork
325°F (160°C)
325°F (160°C)
325°F (160°C)
375°F (190°C)
350°F (180°0)
21 to 26
26 to 31
Poultry
Seafood
NOTES:
• The roasting times in the table above are only guidelines for your reference. You need
according to the food condition or your preference.
375°F (190°C)
375°F (190°C)
375°F (190°C)
325°F (160°C)
400°F (200°0)
350°F (180°C)
25 to 30
29 to 34
26 to 30
32 to 36
12to 15
15 to 18
18 to 25
25 to 35
13to 16
10 to 15
15 to 20
19 to 21
21 to 25
10to 15
12 to 17
to adjust the roasting time
26