Kenmore Elite 721.88519 - Manual (Page 30)

HOW TO USE
COMBINATION ROAST COOKING GUIDE
Food Oven Temp. Time, Min. / ib.
Beef Turn over after half of cooking time.
Ribs (2 to 4 lbs.)
Rare 375°F 9 to 13
Medium 375°F 11 to 15
Well 375°F 13 to 17
Boneless Ribs, Top Sirloin
Rare 375°F 9 to 13
Medium 375°F 11 to 15
Well 375°F 13 to 17
Beef Tenderloin
Rare 375°F 16 to 18
Medium 375°F 18 to 20
Chuck, Rump or Pot Roast (2V2 to 3 lbs.)
(Use cooking bag for best results.) 300°F 18 to 20
Ham Turn over after half of cooking time.
Canned (3-lb. fully cooked) 300°F 15 to 18
Butt (5-lb. fully cooked) 300°F 15 to 18
Shank (5-lb. fully cooked) 300°F 15 to 18
Lamb Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium 300°F 13 to 18
Well 300°F 18 to 23
Boneless (2 to 4 lbs.)
Medium 300°F 14 to 19
Well 300°F 19 to 24
Pork Turn over after half of cooking time.
Bone-in (2 to 4 lbs.) 300°F 17 to 20
Boneless (2 to 4 lbs.)
Pork Chops (3/4 to 1-inch thick)
300°F 19 to 22
2 chops 350°F 10 to 13
4 chops 305°F 13 to 16
6 chops 305°F 16 to 19
Poultry Turn over after half of cooking time.
Whole Chicken (2V2 to 6 lbs.) 375°F 15 to 17
Chicken Pieces (2V2 to 6 lbs.) 375°F
15 to 18
Cornish Hens (untied)
Unstuffed
Stuffed
425° F
375°F
15 to 18
22 to 25
Duckling 375°F
15 to 18
Turkey Breast (4 to 6 lbs.) 300°F
11 to 15
Seafood Fish
1-lb. fillets 350°F 7 to 10
Lobster Tails (6 to 8-oz. each) 350°F 10 to 15
Shrimp (1 to 2 lbs.) 350°F 9 to 14
Scallops (1 to 2 lbs.) 350°F 8 to 13
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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