Samsung FX510BGS User Manual - Page 36

RecoMMended convection roasting guide

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Recommended convection roasting guide The size, weight, thickness, roasting temperature setting, and your preference of doneness will affect the roasting time. The following guide is based on foods starting at refrigerator temperature. Food Beef Pork Poultry Lamb Rib Roast (3 to 5 lb) Medium Well Done Tenderloin Roast (2 to 3 lb) Medium Well Done Roast (Bone-in or Boneless) (3 to 5 lb) Chops (0.5- to 1-in thick) 2 chops 4 chops 6 chops Chicken, Whole (2.5 to 3.5 lb) Turkey, Whole (Unstuffed *) (10 to 16 lb) Turkey, Whole (Unstuffed *) (18 to 24 lb) Turkey Breasts (4 to 6 lb) Cornish Hen (1 to 1.5 lb) Half Leg (3 to 4 lb) Medium Well Done Whole Leg (6 to 7 lb) Medium Well Done Minutes Per Pound 28-33 30-38 35-45 45-55 22-28 30-40 total 40-50 total 45-55 total 26-30 10-16 8-15 18-23 50-75 total 25-30 30-35 25-30 30-35 Oven Temperature 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 350°F (177°C) 375°F (191°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) Internal Temperature 160°F (71°C) 170°F (77°C) 160°F (71°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 170°F (77°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) 170°F (77°C) 180°F (82°C) 160°F (71°C) 170°F (77°C) 160°F (71°C) 170°F (77°C) * Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165°F (74°C). 36_ operating the oven FX710BGS_FX510BGS_DG68-00356A-01.indd 36 2011-08-19 �� 4:25:48

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36
_ operating the oven
RecoMMended convection roasting guide
The size, weight, thickness, roasting temperature setting, and your preference of
doneness will affect the roasting time.
The following guide is based on foods starting at refrigerator temperature.
Food
Minutes
Per Pound
Oven
Temperature
Internal
Temperature
BeeF
Rib Roast
(3 to 5 lb)
Medium
28–33
350°F
(177°C)
160°F
(71°C)
Well Done
30–38
350°F
(177°C)
170°F
(77°C)
Tenderloin
Roast
(2 to 3 lb)
Medium
35–45
350°F
(177°C)
160°F
(71°C)
Well Done
45–55
350°F
(177°C)
170°F
(77°C)
Pork
Roast
(Bone-in or Boneless)
(3 to 5 lb)
22–28
350°F
(177°C)
170°F
(77°C)
Chops
(0.5- to 1-in
thick)
2 chops
30–40 total
350°F
(177°C)
170°F
(77°C)
4 chops
40–50 total
350°F
(177°C)
170°F
(77°C)
6 chops
45–55 total
350°F
(177°C)
170°F
(77°C)
PoultrY
Chicken, Whole
(2.5 to 3.5 lb)
26–30
375°F
(191°C)
180°F
(82°C)
Turkey, Whole (Unstuffed *)
(10 to 16 lb)
10–16
325°F
(163°C)
180°F
(82°C)
Turkey, Whole (Unstuffed *)
(18 to 24 lb)
8–15
325°F
(163°C)
180°F
(82°C)
Turkey Breasts (4 to 6 lb)
18–23
325°F
(163°C)
170°F
(77°C)
Cornish Hen (1 to 1.5 lb)
50–75 total
325°F
(163°C)
180°F
(82°C)
LaMb
Half Leg
(3 to 4 lb)
Medium
25–30
325°F
(163°C)
160°F
(71°C)
Well Done
30–35
325°F
(163°C)
170°F
(77°C)
Whole Leg
(6 to 7 lb)
Medium
25–30
325°F
(163°C)
160°F
(71°C)
Well Done
30–35
325°F
(163°C)
170°F
(77°C)
*
Stuffed turkey requires additional roasting time. The minimum safe
temperature for stuffing in poultry is 165°F (74°C).
FX710BGS_FX510BGS_DG68-00356A-01.indd
36
2011-08-19
�� 4:25:48