Samsung FTQ307NWGX User Manual (user Manual) (ver.1.0) (English) - Page 37

Recommended convection roasting guide - lbs

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04 OPERATING THE OVEN 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. Operating the oven _37

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Operating the oven _
37
04 OPERATING THE OVEN
Recommended convection roasting guide
Meat
Weight (lb)
Oven temp. ( ˚F )
Roasting time*
(min per lb)
Internal temp. ( ˚F )
Beef
Rib Roast
4-6
325
25-28
28-32
145 (med/rare)
160 (medium)
Rib Eye Roast,
(boneless)
4-6
325
24-29
29-34
145 (med/rare)
160 (medium)
Rump, Eye, Tip
Sirloin (boneless)
3-6
325
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin Roast
2-3
325
28-38
145 (med/rare)
Pork
Loin Roast
(boneless or
bone-in)
5-8
350
15-25
170
Shoulder
3-6
350
20-30
160
Poultry
Chicken - whole
3-4
375
17-23
180
Turkey,
unstuffed**
12-15
325
12-16
180
Turkey,
unstuffed**
16-20
325
11-15
180
Turkey,
unstuffed**
21-25
325
8-12
180
Turkey Breast
3-8
325
20-25
170
Cornish Hen
1-1½
350
45-75 (total time)
180
Lamb
Half Leg
3-4
325
25-30
30-35
160 (medium)
170 (well)
Whole Leg
6-8
325
25-30
30-35
160 (medium)
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.