Frigidaire PCFD3670AF Complete Owners Guide - Page 37

Convection Roast function cooking table, Meat type, Weight lb, Oven T°, Probe T°, Time/lb min,

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37 USING THE OVEN Convection Roast function cooking table Meat type Weight (lb) Oven T° Probe T° Standing Rib Roast (med-rare) Standing Rib Roast (well done) Whole Ham, bonein Whole Turkey Whole Turkey Whole Chicken Pork Shoulder/Butt Roast Pork Loin 5 - 7 5 - 7 10 - 15 10 - 15 15 - 20 4 - 6 10 - 15 4 - 6 350°F - 175°C 145°F - 60°C 350°F - 175°C 170°F - 75°C 325°F - 160°C - 325°F - 160°C 325°F - 160°C 375°F - 190°C 325°F - 160°C 180°F - 80°C 180°F - 80°C 350°F - 175°C 165°F - 70°C Time/lb (min/ Rack lb) position 15 2 24 2 24 2 12 2 10 2 19 2 25 2 25 2 * In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Otherwise, refer to the Time/lb column. ** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration will decrease accordingly.

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* In Convection Roast it is recommended to use the meat probe to reach the desired cooking level. Oth-
erwise, refer to the Time/lb column.
** For lower meat weight it is suggested to decrease the Probe T° setting by 5°F. The cooking duration
will decrease accordingly.
Convection Roast function cooking table
Meat type
Weight (lb)
Oven T°
Probe T°
Time/lb (min/
lb)
Rack
position
Standing Rib Roast
(med-rare)
5 - 7
350°F - 175°C
145°F - 60°C
15
2
Standing Rib Roast
(well done)
5 - 7
350°F - 175°C
170°F - 75°C
24
2
Whole Ham, bone-
in
10 - 15
325°F - 160°C
-
24
2
Whole Turkey
10 - 15
325°F - 160°C
-
12
2
Whole Turkey
15 - 20
325°F - 160°C
-
10
2
Whole Chicken
4 - 6
375°F - 190°C
180°F - 80°C
19
2
Pork Shoulder/Butt
Roast
10 - 15
325°F - 160°C
180°F - 80°C
25
2
Pork Loin
4 - 6
350°F - 175°C
165°F - 70°C
25
2
USING THE OVEN