Jenn-Air W122, W225 manual Convection Roasting Thawed Meats Only, Oven

Page 17

Convection

Roasting

 

(Thawed

 

Meats

Only)

 

 

 

Convection

 

Internal

 

 

 

 

Oven

Temperature

Approximate

 

Approximate

 

Temperature

of Meat--End of

Roasting Time

Variety and

Weight

 

(not preheated)

RoasUngTime

(minutes per

Cut of Meat

(pounds)

 

°F

 

°F

pound)

BEEF

 

 

 

 

 

 

Rib Roast (cutside down)

4 to 8

_

325°

140°

(rare)

20-25

 

 

 

 

160°

(medium)

25-30

Rib Eye Roast

4to 6

 

325°

140°

(rare)

20-25

 

 

 

 

160°

(medium)

25-30

Loin Tenderloin Roast

2 to 3

 

400°

140"

(rare)

15-20

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

 

 

I

 

160° (medium)

25-30

Leg (Fresh Ham)

10 to 16

 

325°

 

170°

 

20-30

Ham, Half (Fully cooked)

5 to 7

I

325°

,

140°

 

20-30

Ham, Half (Cook-

5 to 7

 

2750

 

160°

 

30-40

before-eating)

 

 

i

 

I

 

 

 

 

 

 

]

325°

I

140°

I

20-25

LAMB

5 to 8

I

 

 

 

Arm Picnic Shoulder

 

 

 

 

 

Shoulder Roast, Boneless

3½ to 5

J

325°

 

160° (medium)

 

30-35

 

 

 

=

 

 

170° (well)

 

35-40

 

 

 

 

 

 

 

 

Leg, Whole

5 to 7

 

325°

'

160° (medium)

 

25-30

 

 

 

 

 

I

170° (well)

 

20-35

 

 

 

 

 

 

 

Leg, Shank Half

3 to 4

 

325°

 

160° (medium)

 

25-30

 

 

 

 

 

 

170° (well)

 

30-35

Leg, Sirloin Half

3 to 4

 

325°

 

160° (medium)

 

30-35

 

 

 

 

 

 

170° (well)

 

35-40

VEAL

 

 

 

 

 

 

 

 

Rib Roast

3 to

5

i

325°

 

170°

 

35-40

Shoulder, Boneless

4 to

6

 

32°5

'

170°

 

35-40

Leg, Half, Boneless

3 to

5

 

325°

 

170°

 

35-40

POULTRY

 

 

 

 

i

 

 

 

Turkey, unstuffed

' 16to

20

 

325=

 

180=-185°

'

11-13

Turkey, unstuffed

20 to

24

 

325°

 

180°-185°

_

9-11

Turkey, Whole, Bonless

4 to

6

_

325°

_ 170°-175°

"

25-35

Turkey, Breast

3 to

8

,

325°

 

180°

 

25-35

Chicken, Fryer

21/2to

3½

 

375°

 

185°

 

18-22

,Chicken, Roaster

4 to

6

 

 

 

185°

 

15-20

Capon, unstuffed

5 to

8

 

375°

 

180°-185°

 

15-20

Cornish Game Hen

1 to

11h

 

375°

 

180O'185°

i

35-45

Duck

4 to 6

 

350°

 

185°

 

15-20

17

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Contents Self-Cleanlng Radiant Bake Convection Oven Safety Precautions Page JennAboutAir YourOven Index Oven Control Panel Oven OperationDoor Lock Switch Clock-ControlledBaking Minute TimerOven Operation Baking or Roasting General Baking Recommendations BakingCookbook... Complete Cooking with Jenn-Air Convection Baking RecommendationsIBdJ Clnalq Convection Baking Frozen Convenience Foods Ilere are a few examples of times and temperatures Convection Cooking on Multiple Racks Radiant Bake Roasting Recommendations RoastingConvection Roasting Frozen to Finish Convection Roasting RecommendationsOven Convection Roasting Thawed Meats OnlyMeal Temp -Modew141 To Use Meal Temp FeatureHints on Sucessful Use Meal Temp Feature Broiling Tips BroilingTo Broil Broiling Chart How to Prepare Oven Before Operating Self-Cleaning Process Oven CleaningTo set oven to start cleaning immediately Steps to Follow for Self-Cleaning ProcessTo stop cleaning process after lock light comes on To stop cleaning process before lock light comes onMore Information on Self-Cleaning Process BeforeServiceYou Call If You Need Service If nothing on the oven operates If oven did not clean properlyIf clock and/or ltghts operate but oven does not beat If the oven llght does not workIf foods bake unevenly If baked food is burned or .too brown on topIf cooking results are less than expected If ME,J, Temp does not work
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