Samsung FE-N300WX User Manual (user Manual) (ver.1.0) (English) - Page 42
Recommended convection roasting guide
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Recommended convection roasting guide Meat Beef Rib Roast Rib Eye Roast, (boneless) Rump, Eye, Tip Sirloin (boneless) Tenderloin Roast Pork Loin Roast (boneless or bone-in) Shoulder Poultry Chicken - whole Turkey, unstuffed** Turkey, unstuffed** Turkey, unstuffed** Turkey Breast Cornish Hen Lamb Half Leg Whole Leg Weight (lb) 4-6 4-6 3-6 2-3 5-8 3-6 3-4 12-15 16-20 21-25 3-8 1-1½ 3-4 6-8 Oven temp. ( ˚F ) Roasting time* (min per lb) Internal temp. ( ˚F ) 25-28 145 (med/rare) 325 28-32 160 (medium) 24-29 145 (med/rare) 325 29-34 160 (medium) 25-30 145 (med/rare) 325 28-35 160 (medium) 325 28-38 145 (med/rare) 350 15-25 170 350 20-30 160 375 17-23 180 325 12-16 180 325 11-15 180 325 8-12 180 325 20-25 170 350 45-75 (total time) 180 25-30 160 (medium) 325 30-35 170 (well) 25-30 160 (medium) 325 30-35 170 (well) * Roasting times are approximate and may vary depending on the shape of the meat. The convection roast temperature is 25 °F less than recommended on packages or recipes. The temperature in this chart has been reduced 25 °F. ** Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165 °F. 42_ Operating the oven