LG LRG3097ST Guía De Usuario página 25

USING THE CONVECTION OVEN
CONVECTION ROASTNG CHART
Meats
Beef Rib (3 to 5 lbs.)
Boneless Rib, Top Sirloin
Beef Tenderloin
Pot Roast (2 ⁄
1
Pork
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
1
Ham
Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Lamb Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Seafood
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Poultry Whole Chicken (2
Cornish Hens Unstuffed (1 to 1
Cornish Hens Stuffed (1 to 1
Duckling (4 to 5 lbs.)
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning
and drying of skin.
† The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140˚F(60˚C).
means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
O P E R AT I N G I N S T RU C T I O N S
Rare
†
Medium
Well
Rare
†
Medium
Well
Rare
†
Medium
to 3 lbs.) chuck, rump
2
⁄ to 1" thick) 2 chops
2
4 chops
6 chops
Medium
Well
Medium
Well
⁄ to 3 ⁄ lbs.)
1 1
2 2
⁄ lbs.)
1
2
⁄ lbs.)
1
2
(continued)
Minutes/Lb.
20–24
24–28
28–32
20–24
24–28
28–32
10–14
14–18
35–45
23–27
23–27
30–35 total
35–40 total
40–45 total
14–18
14–18
14–18
17–20
20–24
17–20
20–24
30–40 total
20–25 total
24–26
50–55 total
55–60 total
24–26
8–11
7–10
16–19
Oven Temp.
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)
300°F(150°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)
325°F(160°C)
325°F(160°C)
325°F(160°C)
325°F(160°C)
325°F(160°C)
400°F(205°C)
350°F(175°C)
350°F(175°C)
350°F(175°C)
350°F(175°C)
325°F(160°C)
325°F(160°C)
325°F(160°C)
325°F(160°C)
25