LG LMH1517CV Owners Manual - Page 30

MEATS, MINUTES/POUND, TEMPERATURE, Poultry, Seafood

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MEATS Beef Ham Lamb Pork Poultry Seafood Rib (2 to 4 Ibs.) Rare Medium Well Boneless Rib, Top Sirloin Rare Medium Well Beef Tenderloin Rare Medium Pot Roast (21/2to 3 Ibs.) Chuck, Rump Canned (3-lb. fully cooked) Butt (5-lb. fully cooked) Shank (5-lb. fully cooked) Bone-in (2 to 4 Ibs.) Medium Well Boneless (2 to 4 Ibs.) Medium Well Bone-in (2 to 4 Ibs.) Boneless (2 to 4 Ibs.) Pork Chops (1/2to 1-inch thick) 2 chops 4 chops 6 chops Whole Chicken (21/2to 3!/2 Ibs.) Chicken Pieces (21/2to 3!/2 Ibs.) Cornish Hens Unstuffed (1 to 11/2Ibs.) Stuffed (1 to 11/2Ibs.) Duckling (4 to 5 Ibs.) Turkey Breast (4 to 6 Ibs.) Fish, whole (3 to 5 Ibs.) Lobster Tails (6 to 8-oz. each) MINUTES/POUND 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 OVEN TEMPERATURE 325 oF 325 o F 325 o F 325 o F 325 o F 325 o F 325 o F 325 ° F 325 ° F 325 ° F 325 ° F 325 o F 325 o F 325 o F 325 o F 325 oF 325 o F 325 o F 325 ° F 325 ° F 325 ° F 375 o F 350 o F 375 o F 375 o F 375 o F 325 o F 400 ° F 350 oF 30

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MEATS
MINUTES/POUND
OVEN
TEMPERATURE
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 Ibs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
25
Medium
30
Well
35
Beef Tenderloin
Rare
12
Medium
16
Pot Roast (21/2to 3 Ibs.)
Chuck, Rump
45
Canned (3-lb. fully cooked)
20
Butt
(5-lb. fully cooked)
20
Shank
(5-lb. fully cooked)
17
Bone-in (2 to 4 Ibs.)
Medium
21
Well
26
Boneless (2 to 4 Ibs.)
Medium
25
Well
29
Bone-in (2 to 4 Ibs.)
26
Boneless (2 to 4 Ibs.)
32
Pork Chops
(1/2
to 1-inch thick)
2 chops
4 chops
6 chops
Whole Chicken
(21/2
to 3!/2 Ibs.)
Chicken Pieces
(21/2
to 3!/2 Ibs.)
Cornish Hens
Unstuffed (1 to 11/2Ibs.)
Stuffed (1 to 11/2Ibs.)
Duckling (4 to 5 Ibs.)
Turkey Breast
(4 to 6 Ibs.)
Fish, whole
(3 to 5 Ibs.)
Lobster Tails
(6 to 8-oz. each)
21 to 26
26 to 31
31 to 36
to 30
to 35
to 40
to 16
to 20
to 50
to 25
to 25
to 20
to 26
to 31
to 30
to 34
to 30
to 36
12 to 15
15 to 18
18 to 25
25 to 35
325 oF
325 o F
325 o F
325 o F
325 o F
325 o F
325 o F
325 ° F
325 ° F
325 ° F
325 ° F
325 o F
325
325
325
325
325
325
oF
oF
oF
oF
oF
oF
13 to 16
10 to 15
15 to 20
19 to 21
325 ° F
325 ° F
325 ° F
21 to 25
10 to 15
12 to 17
375 o F
350 o F
375 o F
375 o F
375 o F
325 o F
400 ° F
350 oF
30