Convection Roasting - Jenn-Air W122 Use And Care Manual

Convection Roasting (Thawed Meats Only)
Convection Internal
Oven ' Temperature Approximate
Approximate Temperature of Meat -- End of Roasting Time
Variety and Weight Roasting Time (minutes per
Cut of Meat (pounds) °F pound)
BEEF
Rib Roast (cutside down) 4to8 t 325 ° 140 ° (rare) 20-25
, I 160 ° (medium) 25-30
4
Rib Eye Roast ' to 6 325 ° 140 ° (rare) 20-25
160 ° (medium) 25-30
Loin Tenderloin Roast 2 to 3 _ 400 ° 140 ° (rare) t5-20
Round Eye Round Roast 4 to 5 325 ° ' 140 ° (rare) 20-25
160 ° (medium) 25-30
Top Sirloin Roast 3 to 6 , 325 ° 140 ° (rare) 20-25
160 ° (medium) 25-30
Round Tip Roast 4 to 6 325 ° 140 ° (rare) 20-25
160 ° (medium) 25-30
PORK
Shoulder Blade Roast, 4 to 6 ' 325 ° 170 ° 30-40
Boneless I I
Shou der Bade Roast 4 to 6 325 ° ' t70°o 25-35
Lo n Bade or S rio n Roast 3 to 4 325 ° 170 30-40
Leg (Fresh Ham) 10 to 16 325 ° ' 170 ° 20-30
Ham, Half (Fully cooked) 5 to 7 325 ° 140 ° 20-30
Ham, Half (Cook- 5 to 7 275 ° 160 ° 30-40
before-eating) ]
Arm Picnic Shoulder 5 to 8 325 ° 140 ° ' 20-25
!
LAMB I
Shoulder Roast, Boneless 31/_to 5 325 ° 160 ° (medium) 30-35
r 170 ° (well) 35-40
Leg, Whole 5 to 7 325 ° 160 ° (medium) _ 25-30
{
, 170 ° (well) ' 30-35
I
Leg, Shank Half 3 to 4 160 ° (medium) 25-30
170 ° (well) 30-35
Leg, Sirloin Half 3 to 4 325 ° 160 ° (medium) , 30-35
, ' 170 ° (well) , 35-40
' ' I l
o
VEAL 4 to 6 325 170 ° 35-40
3 to 5 325 ° 170 ° 35-40 Rib Roast
Shoulder, Boneless
Leg, Half, Boneless 3 to 5 325 ° 170 ° 35-40
i
POULTRY
Turkey, unstuffed 8 to 12 325 ° 180°-185 ° 15-17
Turkey, unstuffed 12 to 16
Turkey, unstuffed 16 to 20
Turkey, unstuffecl 20 to 24
Turkey, Whole, Boneless 4 to 6 350 ° 170°-175 ° 25-35
Turkey, Breast " 3 to 8 325° I 180° = 25-35
Chicken, Fryer 2V2to 31/2 375 ° 185 ° , 18-22
Chicken, Roaster 4 to 6 , 375 ° 185 ° " 15-20
Capon, unstuffed 5 to 8 ', 375 ° 180°-185 ° 15-20
Cornish Game Hen 1 to 1V2 375 ° 180°-185 ° 35-45
Duck 4 to 6 350 ° 185 ° _ 15-20
17