Garland G2000 Series Installation, Operation And Service Manual page 12

OPERATION Continued
User Guide – Timetable for Roasting continued
CUT
Leg
Shoulder
Rolled
Cushion
Loin Centre
Half
Blade/Sirlion
Picnic Shoulder
Rolled
Cushion Style
Boston Shoulder
Leg (Fresh Ham)
Whole -Bone In
Whole -Boneless
Half - Bone In
Ham (Uncooked)
Whole
Half
Shank/Butt
Ham (Cooked)
Whole
Half
Picnic Shoulder
Shoulder Roll
Canadian Style Bacon
Chicken-Roasters
Turkeys
Ducks
Note: This list is intended only as a guide
Page 12
WEIGHT (LB.) OVEN ° F
Lamb
5-8 300°-325°
4-6 300°-325°
3-5 300°-325°
3-5 300°-325°
Pork, (Fresh)
3-5 325°-350°
3-5 325°-350°
3-4 325°-350°
5-8 325°-350°
3-5 325°-350°
3-5 325°-350°
4-6 325°-350°
10-14 325°-350°
7-8 325°-350°
5-7 325°-350°
Pork, (Smoked)
10-14 300°-325°
5-7 300°-325°
3-4 300°-325°
10-14 325°
5-7 325°
3-5 300°-325°
2-3 300°-325°
2-4 300°-325°
Poultry (All Not Stuffed)
2 1/2-3 325°
14-16 300°
25-30 350°
4-5 325°
INTERNAL TEMP. °F
175°-180°
175°-180°
175°-180°
175°-180°
170°
170°
170°
185°
185°
185°
185°
185°
185°
185°
160°
160°
160°
130°
130°
170°
170°
160°
Part # P125 Rev 2 (07/31/12)
MIN./LB.
30-35
30-35
40-45
30-35
30-35
35-40
40-45
30-35
40-45
35-40
45-50
25-30
40-45
40-45
18-20
22-25
35-40
15
18-24
35
35-40
35-40
36
22
16
36