Manual

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Combination Roast Cooking Guide
Ham
Food Oven Temp. Time, Min. / lb.
Beef Turn over after half of cooking time.
Rib roast, bone-in 325°F
Rib roast, boneless 325°F
Beef Tenderloin 375°F
Chuck, Rump or Pot Roast 300°F
Turn over after half of cooking time.
Canned (3-lb. fully cooked) 300°F 7 to 9
Butt (5-lb. fully cooked) 300°F 7 to 9
Shank (5-lb. fully cooked) 300°F 7 to 9
10 to 14
10 to 14
10 to 14
12 to 22
Lamb Turn over after half of cooking time.
Bone-in (2 to 4 Ibs.)
Medium 300°F 13 to 18
Well 300°F 18 to 23
Boneless (2 to 4 Ibs.)
Medium 300°F 14 to 19
Well 300°F 19 to 24
Poultry Turn over after half of cooking time.
Whole Chicken (21/2 to 6 Ibs.) 375°F 15 to 17
Chicken Pieces (21/2 to 6 Ibs.) 375°F 15 to 18
Cornish Hens (untied)
Unstuffed 425°F 15 to 18
Stuffed 375°F 22 to 25
Duckling 375°F 15 to 18
Turkey Breast (4 to 6 Ibs.) 300°F 11 to 15
Seafood Fish
l-lb. fillets 350°F 7 to 10
Lobster Tails (6 to 8-oz. each) 350°F 10 to 15
Shrimp (1 to 2 Ibs.) 350°F 9 to 14
Scallops (1 to 2 Ibs.) 350°F 8 to 13
Combination Bake Cooking Guide
Food Oven Temp Time, Min. Comments
Pies, Pastries Quiche 425°F 15 to 17 Let stand 5 minutes before cutting.
Frozen Entree
Convenience Pizza Rolls, Egg Rolls 375°F 39 to 43 Follow package directions for preparation.
Foods Pizza 450°F 4 to 6 FOIIONpackage directions for preparation.
Vegetables Baked Potatoes 450°F 23 to 26 Pierce skin with a fork before baking.
Place on rack.