Kenmore 316520000 Use & Care Manual

Kenmore 316520000 Use & Care Manual Manual pdf 26 page image

26Convection Roasting ChartMeat Weight Oven temp Internal temp Minute per lb.Rib eye roast 4 to 6 lbs. 350°F * 25-30Tenderloin roast 2 to 3 lbs. 400°F * 15-25Turkey, whole** 12 to 16 lbs. 325°F 180°F 8-10Turkey, whole** 16 to 20 lbs. 325°F 180°F 10-15Turkey, whole** 20 to 24 lbs. 325°F 180°F 12-16Chicken 3 to 4 lbs. 350°F -375°F 180°F 12-16Ham roast, fresh 4 to 6 lbs. 325°F 160°F 30-40Shoulder blade roast 4 to 6 lbs. 325°F 160°F 20-30Loin 3 to 4 lbs. 325°F 160°F 20-25Pre-cooked ham 5 to 7 lbs. 325°F 160°F 30-40* For beef: med rare 145°F, med 160°F, well done 170°F** Stuffed turkey requires additional roasting time. Shield legs and breast with foil toprevent overbrowning and drying of the skin.PorkPoultryBeefStanding rib roast 4 to 6 lbs. 350°F * 25-30Fig. 2Setting Oven ControlsRoasting recommendationsFig. 1Roasting rack instructionsWhen preparing meats for convection roasting, youmay use the broiler pan, insert and the roastingrack supplied with your appliance. The broiler panwill catch grease spills and the insert will helpprevent grease splatters. The roasting rack fits ontop of the insert allowing the heated air to circulateunder the food for even cooking and helps toincrease browning on the underside.1. Place oven rack on bottom or next to thebottom oven rack position.2. Place the insert on the broiler pan.3. Make sure the roasting rack is securely seatedon top of the insert. Do not use the broiler panwithout the insert. Do not cover the insert withaluminum foil.4. Position food (fat side up) on the roasting rack.-Fig. 1-5. Place prepared food on oven rack in the oven.Roasting rackInsertBroil pan