Frigidaire FPGF3077QF Complete Owner's Guide - Page 19

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 blade 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) Minutes per lb. 25-30 25-30 15-25 8-10 10-15 12-16 12-16 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) 160°F (71ºC) 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. WARNING To prevent food from contacting the broil element and to prevent grease splattering, do not use the roasting rack when broiling. Important: When roasting chicken it is suggested to use the lowest rack position with the offset rack if available. Figure 17: Roast with broil pan and insert Roasting rack CAUTION Do not use the broiler pan without the insert. A roasting rack Figure 18 (some models) can be used when convection roasting. Do not cover the broil pan or insert with aluminum foil; the exposed grease could ignite. Insert Broil pan Figure 18: Optional roasting rack shown with broil pan and insert 19