LG Electronics LRG30357SW Range User Manual


 
24
OPERATING INSTRUCTIONS
Whole Chicken (2 to 3 lbs.)
Meats
Minutes/Lb. Oven Temp.
Internal Temp.
Beef
Pork
Ham
Lamb
Seafood
Poultry
140°F
160°F
170°F
140°F
160°F
170°F
140°F
160°F
170°F
170°F
170°F
170°F
170°F
170°F
140°F
140°F
140°F
160°F
170°F
160°F
170°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
180–185°F
170°F
Rib (3 to 5 lbs.) Rare
Medium
Well
Boneless Rib, Top Sirloin Rare
Medium
Well
Beef Tenderloin Rare
Medium
Pot Roast (2
1
2
1
2
1
2
to 3 lbs.) chuck, rump
Bone-in (3 to 5 lbs.)
Boneless (3 to 5 lbs.)
Pork Chops (
1
2
1
2
1
2
to 1” thick)
4 chops
6 chops
Canned (3 lbs. fully cooked)
Butt (5 lbs. fully cooked)
Shank (5 lbs. fully cooked)
Bone-in (3 to 5 lbs.) Medium
Well
Boneless (3 to 5 lbs.) Medium
Well
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8 oz. each)
Cornish Hens Unstuffed (1 to 1 lbs.)
Cornish Hens Stuffed (1 to 1 lbs.)
Duckling (4 to 5 lbs.)
Turkey, whole*
Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)
Turkey Breast (4 to 6 lbs.)
20–24
24–28
28–32
20–24
24–28
28–32
10–14
14–18
35–45
23–27
23–27
30–35 total
35–40 total
40–45 total
14–18
14–18
14–18
17–20
20–24
17–20
20–24
30–40 total
20–25 total
24–26
50–55 total
55–60 total
24–26
8–11
7–10
16–19
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
300°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
325°F
400°F
350°F
350°F
350°F
350°F
325°F
325°F
325°F
325°F
2 chops
USING THE CONVECTION OVEN (on some models)
CONVECTION ROASTNG CHART
* Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of skin.
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive.” (Source: Safe F
ood Book, Your Kitchen Guide, USDA Rev. June 1985.)