FULGOR sofia series - Page 23

ENGLISH
Use & Care Manual
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