LG LRG30355SB Owner's Manual (English) - Page 24

OPERATING INSTRUCTIONS USING THE CONVECTION OVEN (on some models) CONVECTION ROASTNG CHART Meats Beef Pork Ham Lamb Seafood Poultry Rib (3 to 5 lbs.) Rare † Medium Well Boneless Rib, Top Sirloin Rare † Medium Well Beef Tenderloin Rare † Medium Pot Roast (21⁄2 to 3 lbs.) chuck, rump Bone-in (3 to 5 lbs.) Boneless (3 to 5 lbs.) Pork Chops (1⁄2 to 1" thick) 2 chops 4 chops 6 chops Canned (3 lbs. fully cooked) Butt (5 lbs. fully cooked) Shank (5 lbs. fully cooked) Bone-in (3 to 5 lbs.) Medium Well Boneless (3 to 5 lbs.) Medium Well Fish, whole (3 to 5 lbs.) Lobster Tails (6 to 8 oz. each) Whole Chicken (21⁄2 to 31⁄2 lbs.) Cornish Hens Unstuffed (1 to 11⁄2 lbs.) Cornish Hens Stuffed (1 to 11⁄2 lbs.) Duckling (4 to 5 lbs.) Turkey, whole* Unstuffed (10 to 16 lbs.) Unstuffed (18 to 24 lbs.) Turkey Breast (4 to 6 lbs.) 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 Oven Temp. 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 300°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 325°F 400°F 350°F 350°F 350°F 350°F 325°F Internal Temp. 140°F 160°F 170°F 140°F 160°F 170°F 140°F 160°F 170°F 170°F 170°F 170°F 170°F 170°F 140°F 140°F 140°F 160°F 170°F 160°F 170°F 180-185°F 180-185°F 180-185°F 180-185°F 8-11 7-10 16-19 325°F 325°F 325°F 180-185°F 180-185°F 170°F * 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. means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) 24