Frigidaire FPGH3077RF Complete Owner's Guide - Page 20

OVEN CONTROLS Table 1: Meat Beef Poultry Pork Convection roasting temperature and time recommendations Weight Oven Temp Standing rib roast* 4 to 6 lb. 350°F (177ºC) Rib eye roast* 4 to 6 lb. 350°F (177ºC) Tenderloin roast 2 to 3 lb. 400°F (204ºC) Turkey whole** 12 to 16 lb. 325°F (163ºC) Turkey whole** 16 to 20 lb 325°F (163ºC) Turkey whole** 20 to 24 lb. 325°F (163ºC) Chicken 3 to 4 lb. 350°F-375°F (177ºC191ºC)* Ham roast, fresh 4 to 6 lb. 325°F (163ºC) Shoulder roast 4 to 6 lb. 325°F (163ºC) Loin 3 to 4 lb. 325°F (163ºC) Pre-cooked ham 5 to 7 lb. 325°F (163ºC) Internal Temp *160ºF (71ºC) *160ºF (71ºC) *160ºF (71ºC) 180°F (82ºC) 180°F (82ºC) 180°F (82ºC) 180°F (82ºC) 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) Minutes per lb. 25-30 25-30 15-25 8-10 10-15 12-16 12-16 30-40 20-30 20-25 30-40 * The U.S. Department of Agriculture states, "Rare fresh 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.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC) ** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin. Roasting rack Insert Figure 19: Roast with broil pan and insert Broil pan Figure 20: Optional roasting rack shown with broil pan and insert. CAUTION Do not use the broiler pan without the insert. A roasting rack Figure 20 (some models) can be used when convection roasting. Do not cover the broil pan or insert with aluminum foil or any other material; the exposed grease could ignite. 6 5 4 3 2 1 Figure 21: When roasting chicken do not use roasting rack; use a deep pan and place on rack position 1. 20