Samsung FTQ352IWUX User Manual download pdf (Page 26)

26_ 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 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.

FTQ352IWUX_XAA DG68-00104A.indd 26 2007-08-24 ¿ÀÈÄ 6:17:24

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