LG LCSC1513ST - Manual (Page 31)

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OPERATION
NOTE:
• The roasting times in the table above are only guidelines for your reference. You need to adjust the time
according to the food condition or your preference.
MEATS Time, Min./lb. Oven Temp.
Beef
Ham
Lamb
Pork
Poultry
Seafood
Rib (2 to 4 lbs. [1 to 2 kg])
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. [1 to 1.5 kg])
(Use cooking bag for best results.)
Turn over after half of the cooking time.
Canned (3 lbs. [1.5 kg] fully cooked)
Butt (5 lbs. [2.3 kg] fully cooked)
Shank (5 lbs. [2.3 kg] fully cooked)
Turn over after half of the cooking time.
Bone-In (2 to 4 lbs. [1 to 2 kg])
Medium
Well
Boneless (2 to 4 lbs. [1 to 2 kg])
Medium
Well
Turn over after half of the cooking time.
Bone-In (2 to 4 lbs. [1 to 2 kg])
Boneless (2 to 4 lbs. [1 to 2 kg])
Pork Chops (3/4- to 1-in. [2- to 2.5-cm] thick)
2 chops
4 chops
6 chops
Turn over after half of the cooking time.
Whole Chicken (2
1 / 2 to 6 lbs. [1 to 3 kg])
Chicken Pieces (2 1 / 2 to 6 lbs. [1 to 3 kg])
Cornish Hens
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs. [2 to 3 kg])
Turn breast side up after half of the cooking time.
Fish Fillets (1-lb. [0.5-kg])
Lobster Tails (6 to 8 oz. [170 to 225 g] each)
Shrimp (1 to 2 lbs. [0.5 to 1 kg])
Scallops (1 to 2 lbs. [0.5 to 1 kg])
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
275°F (140°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
300°F (150°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
375°F (190°C)
375°F (190°C)
375°F (190°C)
375°F (190°C)
375°F (190°C)
300°F (150°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
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
13 to 16
18 to 23
10 to 13
13 to 16
16 to 19
18 to 20
15 to 18
18 to 25
23 to 30
15 to 18
11 to 15
7 to 10
10 to 15
8 to 13
8 to 13
COMBINATION COOKING GUIDE