LG LMVH1750ST Owner's Manual (English) - Page 34

COOKING MEAT ROASTING GUIDELINES FOR CONVECTION COOKING FOOD Beef Ham Lamb Pork Poultry Seafood Ribs (2 to 4 lbs.) Rare Medium Well Boneless Ribs, Top Sirloin Rare Medium Well Beef Tenderloin Rare Medium Pot Roast (21/2 to 3 lbs.) Chuck, Rump Meat Loaf (2 lbs.) Canned (3-lb. fully cooked) Butt (5-lb. fully cooked) Shank (5-lb. fully cooked) Bone-in (2 to 4 lbs.) Medium Well Boneless (2 to 4 lbs.) Medium Well Bone-in (2 to 4 lbs.) Boneless (2 to 4 lbs.) Pork Chops (1/2 to 1-inch thick) 2 chops 4 chops 6 chops Whole Chicken (21/2 to 31/2 lbs.) Chicken Pieces (21/2 to 31/2 lbs.) Duckling (4 to 5 lbs.) Turkey Breast (4 to 6 lbs.) Fish, whole (3 to 5 lbs.) Lobster Tails (6 to 8-oz. each) OVEN TEMP. 300°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 400°F 325°F 325°F 325°F 300°F 300°F 300°F 300°F 300°F 300°F 325°F 325°F 325°F 375°F 425°F 375°F 325°F 400°F 350°F TIME, MIN./LB. 45 to 50 50 to 55 55 to 60 53 to 58 58 to 63 63 to 68 28 to 32 32 to 36 83 to 88 65 to 75 20 to 25 20 to 25 17 to 20 42 to 47 47 to 52 50 to 55 55 to 60 48 to 52 56 to 61 42 to 45 45 to 48 48 to 55 25 to 35 10 to 12 19 to 21 21 to 25 13 to 18 12 to 17 Note: • The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food condition or your preference. Check doneness at the minimum time. - 34 -