Kenmore 721.80829 - Manual (Page 33)

MEAT ROASTING GUIDELINES FOR CONVECTION COOKING
Food Oven Temp. Time, Min. / lb.
Beef Ribs (2 to 4 lbs.)
Rare 300°F 45 to 50
Medium SOOT 50 to 55
Well SOOT 55 to 60
Boneless Ribs, Top Sirloin
Rare SOOT 5S to 58
Medium SOOT 58 to 63
Well SOOT 63 to 68
Beef Tenderloin
Rare SOOT 28 to 32
Medium SOOT 32 to 36
Pot Roast ( 2V2 to 3 lbs.)
Chuck, Rump SOOT 83 to 88
Meat Loaf (2 lbs.) 400T 65 to 75
Ham
Canned (3-lb. fully cooked) 325T 20 to 25
Butt (5-lb. fully cooked) 325T 20 to 25
Shank (5-lb. fully cooked) 325T 17 to 20
Lamb
Bone-in (2 to 4 lbs.)
Medium SOOT 42 to 47
Well SOOT 47 to 52
Boneless (2 to 4 lbs.)
Medium SOOT 50 to 55
Well SOOT 55 to 60
Pork Bone-in (2 to 4 lbs.) SOOT 48 to 52
Boneless (2 to 4 lbs.) SOOT 56 to 61
Pork Chops (I /2 to 1-inch thick)
2 chops S25T 42 to 45
4 chops S25T 45 to 48
6 chops S25T 48 to 55
Poultry Whole Chicken ( 2V2 to 3V2 lbs.) S75T 25 to 35
Chicken Pieces ( 2V2 to 3V2 lbs.) 425T 10 to 12
Duckling (4 to 5 lbs.) S75T 19 to 21
Turkey Breast (4 to 6 lbs.) S25T 21 to 25
Seafood Fish, whole (3 to 5 lbs.) 400T 13 to 18
Lobster Tails (6 to 8-oz. each) S50T 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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