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USING YOUR COMBINATION OVEN
23
COMBINATION ROAST COOKING GUIDE
MEATS Oven Temp. Time,Min./lb.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 lbs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Chuck, Rump or Pot Roast (2
1
/
2
to 3 lbs.)
(Use cooking bag for best results.)
Turn over after half of cooking time.
Canned (3-lb.fully cooked)
Butt (5-lb.fully cooked)
Shank (5-lb.fully cooked)
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Medium
Well
Boneless (2 to 4 lbs.)
Medium
Well
Turn over after half of cooking time.
Bone-in (2 to 4 lbs.)
Boneless (2 to 4 lbs.)
Pork Chops (
3
/
4
to 1-inch thick)
2 chops
4 chops
6 chops
Turn over after half of cooking time.
Whole Chicken
(2
1
/
2
to 6 lbs.)
Chicken Pieces
(2
1
/
2
to 6 lbs.)
Cornish Hens
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs.)
Turn breast side up after half of cooking time.
Fish
1-lb.fillets
Lobster Tails
(6 to 8-oz.each)
Shrimp
(1 to 2 lbs.)
Scallops
(1 to 2 lbs.)
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
275 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
300 °F
350 °F
350 °F
350 °F
400 °F
375 °F
375 °F
375 °F
375 °F
300 °F
350 °F
350 °F
350 °F
350 °F
11 to 14
14 to 17
17 to 20
11 to 14
14 to 17
17 to 20
14 to 17
17 to 20
30 to 40
15 to 18
15 to 18
15 to 18
13 to 18
18 to 23
14 to 19
19 to 24
23 to 26
25 to 28
10 to 13
13 to 16
16 to 19
19 to 21
15 to 18
18 to 25
23 to 30
15 to 18
11 to 15
7 to 10
10 to 15
9 to 14
8 to 13
NOTES:
• The roasting time in the chart above is only guidelines for your reference.You need to adjust time according to the
food condition or your preference. Check doneness at the minimum time and then adjust time.