Jenn-Air ELS W105 Use & Care Manual page 13

Roasting Chart (Thawed Meats Only)
Internal
Oven Temperature Approximate
Approximate Temperature of Meat _ End of Roasting Time
Variety and Weight (not preheated) Roasting Time (minutes per
Cut of Meat (pounds) °F °F pound)
BEEF
Rib Roast (cutside down) 4 to 8 325° 140° (rare) 26-30
160o (medium) 30-35
Rib Eye Roast 4 to 6 325+ 140° (rare) 25-30
160° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400° 140° (rare) 20-25
Round Eye Round Roast 4 to 5 325° 140o (rare) 25-30
160° (medium) 30-35
Top Sirloin Roast 3 to 6 325° 140° (rare) 25-30
160° (medium) 30-35
RoundTip Roast 4 to 6 325° 140° (rare) 25-30
160o (medium) 30-35
PORK
Shoulder Blade Roast, 4 to 6 325° 170° 35-45
Boneless
Shoulder Blade Roast 4 to 6 325o 170o 30-40
Loin Blade or Sirtotn Roast 3 to 4 325+ 170 <' 35-45
Leg (Fresh Ham) 10 to 16 325° 170° 25-35
Ham, Half (Fully cooked) 5 to 7 325° 140 ° 25-35
Ham, Half (Cook- 5 to 7 275° 160° 35-45
before-eating)
Arm Picnic Shoulder 5 to 8 325° 140o 25-30
LAMB
ShoulderRoast,Boneless 31/2to 5 325° 160 o(medium) 35-40
170° (well) 40-45
Leg, Whole 5 to 7 325° 160 _' ( medium) 30-35
170° (well) 35-40
Leg, Shank Half 3 to 4 325° 160 ° (medium) 30-35
170 o(well) 35-40
Leg, Sirloin Half 3 to 4 325° 160 ° (medium) 35-40
170" (well) 40-45
VEAL
Rib Roast 3 to 5 325° 170 = 40-45
Shoulder, Boneless 4 to 6 325 o 170 o 40-45
Leg, Half, Boneless 3 to 5 325° 170 o 40-50
POULTRY
Turkey, unstuffed 8 to 12 325 ° 180 _'- 1 85<' 20-22
Turkey,unstuffed 12 to 16 325 ° 180<'-185 ° 18-20
Turkey, unstuffed 16 to 20 325° 180• 185o 16-18
Turkey, unstuffed 20 to 24 325 ° 180 <'- 1 85° 14-16
Turkey, Whole, Boneless 4 to 6 325o 170 °-175_ 30-40
Turkey, Breast 3 to 8 325° 180 ° 30-40
Chicken, Fryer 21/2to 31/2 375° 185 ° 20-24
Chicken, Roaster 4 to 6 375° 185 ° 20-25
Capon, unstuffed 5 to 8 375o 180°-185° 20-25
CornishGame Hen 1 to 11/2 375° 180°-185° 46-55
Duck 4 tO6 350° 185° 20-25
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