Kenmore Elite 721.88519 - Manual (Page 27)

HOW TO USE
MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Food Oven Temp. Time, Min. / ib.
Beef Ribs (2 to 4 lbs.)
Rare 300°F 45 to 50
Medium 300°F 50 to 55
Well 300°F 55 to 60
Boneless Ribs, Top Sirloin
Rare 300°F 53 to 58
Medium 300°F 58 to 63
Well 300°F 63 to 68
Beef Tenderloin
Rare 300°F 28 to 32
Medium 300°F 32 to 36
Pot Roast (21/2 to 3 lbs.)
Chuck, Rump 300°F 83 to 88
Meat Loaf (2 lbs.) 400°F 65 to 75
Ham
Canned (3-lb. fully cooked) 325°F 20 to 25
Butt (5-lb. fully cooked) 325°F 20 to 25
Shank (5-lb. fully cooked) 325°F 17 to 20
Lamb Bone-in (2 to 4 lbs.)
Medium 300°F 42 to 47
Well 300°F 47 to 52
Boneless (2 to 4 lbs.)
Medium 300°F 50 to 55
Well 300°F 55 to 60
Pork Bone-in (2 to 4 lbs.) 300°F 48 to 52
Boneless (2 to 4 lbs.) 300°F 56 to 61
Pork Chops (1/2 to 1-inch thick)
2 chops 325°F 42 to 45
4 chops 325°F 45 to 48
6 chops 325°F 48 to 55
Poultry Whole Chicken (2V2 to 3V2 lbs.) 375°F 25 to 35
Chicken Pieces (2V2 to 3V2 lbs.) 425°F 10 to 12
Duckling (4 to 5 lbs.) 375°F 19 to 21
Turkey Breast (4 to 6 lbs.) 325°F 21 to 25
Seafood Fish, whole (3 to 5 lbs.) 400°F 13 to 18
Lobster Tails (6 to 8-oz. each) 350°F 12 to 17
Note:
• The roasting time in the chart above is only a guideline for your reference. You need to adjust time according to the food
condition or your preference. Check doneness at the minimum time.
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