LG LMH1517CV Owners Manual - Page 32

COMBINATION COOKING GUIDE 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 Chuck, Rump or Pot Roast (21/2to 3 Ibs.) (Use cooking bag for best results.) Turn over after half of cooking time. Canned (3-lb. fully cooked) Butt (5-lb. fully cooked) Shank (5-lb. fully cooked) Turn over after half of cooking time. Bone-in (2 to 4 Ibs.) Medium Well Boneless (2 to 4 Ibs.) Medium Well Turn over after half of cooking time. Bone-in (2 to 4 Ibs.) Boneless (2 to 4 Ibs.) Pork Chops (3/4to 1-inch thick) 2 chops 4 chops 6 chops Turn over after half of cooking time. Whole Chicken (21/2to 6 Ibs.) Chicken Pieces (21/2to 6 Ibs.) Cornish Hens Unstuffed Stuffed Duckling Turkey Breast (4 to 6 Ibs.) Turn breast side up after half of cooking time. Fish 1-lb. fillets Lobster Tails (6 to 8-oz. each) Shrimp (1 to 2 Ibs.) Scallops (1 to 2 Ibs.) COMBINATION TEMPERATURE 300°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 275°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 300°F 350°F 350°F 350°F 375°F 375°F 375°F 375°F 375°F 300°F 350°F 350°F 350°F 350°F MINUTES/POUND 11 to 14 14 to 17 17 to 20 11 to 14 14 to 17 17 to 20 14 to 17 17 to 20 30 to 40 15 to 18 15 to 18 15 to 18 13 to 18 18 to 23 14 to 19 19 to 24 13 to 16 14 to 17 10 to 13 13 to 16 16 to 19 18 to 20 15 to 18 18 to 25 23 to 30 15 to 18 11 to 15 7to 10 10 to 15 8to 13 8to 13 32