LG LCSC1513ST Owners Manual - Page 29

OPERATION MEAT ROASTING TABLE FOR CONVECTION COOKING MEATS Beef Ham Lamb Pork Poultry Seafood Rib (2 to 4 lbs. [1 to 2 kg]) Rare Medium Well Boneless Rib, Top Sirloin Rare Medium Well Beef Tenderloin Rare Medium Pot Roast (21/2 to 3 lbs. [1 to 1.5 kg]) Chuck, Rump Canned (3 lbs. [1.5 kg] fully cooked) Butt (5 lbs. [2.3 kg] fully cooked) Shank (5 lbs. [2.3 kg] fully cooked) Bone-In (2 to 4 lbs. [1 to 2 kg]) Medium Well Boneless (2 to 4 lbs. [1 to 2 kg]) Medium Well Bone-In (2 to 4 lbs. [1 to 2 kg]) Boneless (2 to 4 lbs. [1 to 2 kg]) Pork Chops (1/2- to 1-inch [1- to 2.5-cm] thick) 2 chops 4 chops 6 chops Whole Chicken (21/2 to 31/2 lbs. [1 to 2 kg]) Chicken Pieces (21/2 to 31/2 lbs. [1 to 2 kg]) Cornish Hens Unstuffed (1 to 11/2 lbs. [0.5 to 0.7 kg]) Stuffed (1 to 11/2 lbs. [0.5 to 0.7 kg]) Duckling (4 to 5 lbs. [2 to 2.3 kg]) Turkey Breast (4 to 6 lbs. [2 to 3 kg]) Fish, Whole (3 to 5 lbs. [1.5 to 2.3 kg]) Lobster Tails (6 to 8 oz. [170 to 225 g] each) Oven Temp. 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 325°F (160°C) 375°F (190°C) 350°F (180°C) 375°F (190°C) 375°F (190°C) 375°F (190°C) 325°F (160°C) 400°F (200°C) 350°F (180°C) Time, Min./lb. 21 to 26 26 to 31 31 to 36 25 to 30 30 to 35 35 to 40 12 to 16 16 to 20 45 to 50 20 to 25 20 to 25 17 to 20 21 to 26 26 to 31 25 to 30 29 to 34 26 to 30 32 to 36 12 to 15 15 to 18 18 to 25 25 to 35 13 to 16 10 to 15 15 to 20 19 to 21 21 to 25 10 to 15 12 to 17 NOTE: • The roasting times in the table above are only guidelines for your reference. You need to adjust the roasting time according to the food condition or your preference. - 29 -