Samsung NE595R1ABSR/AA User Manual Ver.1.0 (English) - Page 38

Recommended convection roasting guide

Get Samsung NE595R1ABSR/AA PDF manuals and user guides View all Samsung NE595R1ABSR/AA manuals
Add to My Manuals
Save this manual to your list of manuals

Page 38 highlights

Recommended convection roasting guide Meat Beef Rib roast Weight (lb) 4-6 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 4-6 3-6 2-3 5-8 3-6 3-4 12-15 16-20 21-25 3-8 1-1½ 3-4 Whole leg 6-8 Adjusted Oven temp. (°F ) Roasting time* (min per lb) Internal temp. (°F ) 25-28 145 (med/rare) 350 28-32 160 (medium) 24-29 145 (med/rare) 350 29-34 160 (medium) 25-30 145 (med/rare) 350 28-35 160 (medium) 350 28-38 145 (med/rare) 375 15-25 170 375 20-30 160 400 17-23 180 350 12-16 180 350 11-15 180 350 8-12 180 350 20-25 170 375 45-75 (total time) 180 25-30 160 (medium) 350 30-35 170 (well) 25-30 160 (medium) 350 30-35 170 (well) * Roasting times are approximate and may vary depending on the shape of the meat. ** A stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poultry is 165 °F. 37_ Operating the oven NE595R1ABSR_120201.indd 37 02/03/2012 14:33:08

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
37
_ Operating the oven
Recommended convection roasting guide
Meat
Weight (lb)
Adjusted Oven
temp. (°F )
Roasting time*
(min per lb)
Internal temp. (°F )
Beef
Rib roast
4-6
350
25-28
28-32
145 (med/rare)
160 (medium)
Rib eye roast,
(boneless)
4-6
350
24-29
29-34
145 (med/rare)
160 (medium)
Rump, eye, tip
sirloin (boneless)
3-6
350
25-30
28-35
145 (med/rare)
160 (medium)
Tenderloin roast
2-3
350
28-38
145 (med/rare)
Pork
Loin roast
(boneless or
bone-in)
5-8
375
15-25
170
Shoulder
3-6
375
20-30
160
Poultry
Chicken - whole
3-4
400
17-23
180
Turkey,
unstuffed**
12-15
350
12-16
180
Turkey,
unstuffed**
16-20
350
11-15
180
Turkey,
unstuffed**
21-25
350
8-12
180
Turkey breast
3-8
350
20-25
170
Cornish hen
1-1½
375
45-75 (total time)
180
Lamb
Half leg
3-4
350
25-30
30-35
160 (medium)
170 (well)
Whole leg
6-8
350
25-30
30-35
160 (medium)
170 (well)
*
Roasting times are approximate and may vary depending on the shape of the meat.
**
A stuffed turkey requires additional roasting time. The minimum safe temperature for
stuffing in poultry is 165 °F.
NE595R1ABSR_120201.indd
37
02/03/2012
14:33:08