Smeg DOU330X1 Instruction Manual - Page 21

Double Convection Cavity, Meats, Weight Lb, Oven Temp., °f °c, Position, Min. Per Lb, Internal, Temp

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Use & Care Manual ENGLISH DOUBLE CONVECTION CAVITY MEATS WEIGHT (lb) OVEN TEMP. °F (°C) RACK POSITION TIME (min. per lb) INTERNAL TEMP. °F (°C) Beef Rib Roast Rib Eye Roast, (boneless) Rump, Eye, Tip, Sirloin (boneless) Tenderloin Roast 4-6 325 (160) 2 4-6 325 (160) 2 3-6 325 (160) 2 2-3 425 (220) 2 18-22 20-25 18-22 20-25 18-22 20-25 15-20 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare 160 (71) medium 145 (63) medium rare Pork Loin Roast (boneless or bone-in) Shoulder 5-8 350 (175) 2 3-6 350 (175) 2 18-22 20-25 160 (71) medium 160 (71) medium Poultry Chicken whole Turkey, not stuffed Turkey, not stuffed Turkey, not stuffed Turkey Breast Comish Hen 3-4 375 (190) 2 20-23 12-15 325 (160) 1 10-14 16-20 325 (160) 1 9-11 21-25 325 (160) 1 6-10 3-8 325 (160) 1 15-20 1-1 ½ 350 (175) 2 45-75 total 180 (82) 180 (82) 180 (82) 180 (82) 170 (77) 180 (82) Lamb Half Leg Whole Leg 3-4 325 (160) 2 6-8 325 (160) 1 20-27 25-32 20-27 25-32 160 (71) medium 170 (77) well 160 (71) medium 170 (77) well Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking 21

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Use & Care Manual
ENGLISH
21
DOUBLE CONVECTION CAVITY
MEATS
WEIGHT (lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per lb)
INTERNAL
TEMP. °F (°C)
Beef
Rib Roast
4-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Rib Eye Roast, (boneless)
4-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Rump, Eye, Tip, Sirloin (boneless)
3-6
325 (160)
2
18-22
145 (63) medium rare
20-25
160 (71) medium
Tenderloin Roast
2-3
425 (220)
2
15-20
145 (63) medium rare
Pork
Loin Roast
5-8
350 (175)
2
18-22
160 (71) medium
(boneless or bone-in)
Shoulder
3-6
350 (175)
2
20-25
160 (71) medium
Poultry
Chicken whole
3-4
375 (190)
2
20-23
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Comish Hen
1-1 ½
350 (175)
2
45-75 total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
20-27
160 (71) medium
25-32
170 (77)
well
Whole Leg
6-8
325 (160)
1
20-27
160 (71) medium
25-32
170 (77)
well
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking