Jenn-Air S136-C Use And Care Manual page 29

Roasting (Thawed Meats Only)
Cut of Meat
BEEF
Rib Roast
Rib Eye Roast
Loin Tenderloin Roast
Round Eye Round Roast
Top Sidoin Roast 3 to 6 325° 20-25
Round Tip Roast 4 to 6 325°
PORK
ShoulderBlade Roast, 4 to 6 325°
Boneless _ I
30-40
Shoulder Blade Roast 4 to 6 325 ° 170° 25-35
Loin Blade or Sirloin Roast 3 to 4 325°
Leg(Fresh Ham) 10 to 16 325°
Ham, Half (Fully cooked) 5 to 7 325° 140° 20-30 25-35
Ham, Half (Cook- 5 to 7 275° 160° ' 30-40 35-45
before-eating)
Arm PicnicShoulder 5 to 8 325° 140° 20-25
= ....
LAMB
ShoulderRoast,Boneless 31/z to 5 325° 160° (medium) 30-35 35-40
170° (well) 35-40 40-45
Leg, Whole 5 to 7 325° 160° (medium) 25-30 30-35
170° (well) 3035 3540
Leg, Shank Half 3 to 4 325° 160° (medium) 25-,30 30-35
170° (well) ' 30-35 35.-40
Leg,Sidoin Half 3 to 4 325° 35-40
170° (well) 35-40 40-45
VEAL
° 17 o Rib Roast 3 to 5 325 0 35-40
Shoulder, Boneless 4 to 6 325° 170° 35-40
I
Leg, Half, Boneless 3 to 5 325° 170° 35-40
1
POULTRY ' '
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