Roasting (Thawed Meats Only)

 

 

 

 

Internal

Approx.

Approx.

 

 

 

Oven

Temperature

Convect.

Radiant

 

 

 

Temperature.

Of Meat-End

Roasting

Raostlng

 

Approx,

(not

Of Roasting

Time

Time

Variety and

Weight

preheated)

Time

(minutes

(minutes

Cut of Meat

(pound)

°F

°F

per pound)

per pound)

BEEF

 

 

 

 

 

 

Rib Roast

4 to 8

325°

140° (rare)

20-25

25-30

Rib Eye Roast

 

 

 

160° (medium)

25-30

30-35

4 to 6

325°

140° (rare)

20-25

25-30

 

 

 

 

160° (medium)

25-30

30-35

Loin Tenderloin Roast

2 to

3

400°

140° (rare)

15-20

20-25

Round Eye Round Roast

4 to 5

32

140° (rare)

20-25

25-30

 

 

 

 

160° (medium)

25-30

30-35

Top Sirloin Roast

3 to 6

325°

140° (rare)

20-25

25-30

 

 

 

 

160° (medium)

25-35

30-35

RoundTip Roast

4 to 6

325°

140°(rare)

20-25

25-30

 

 

 

 

16(medium)

25-30

30-35

PORK

 

 

 

 

 

 

Shoulder Blade Roast

4 to

6

325°

170°

30-40

35-45

Boneless

 

 

 

 

 

 

Shoulder Blade Roast

4 to 6

325°

170°

25-35

30-40

Loin Blade or Sirloin Roast

3 to

4

325°

170°

30-40

35-45

Leg (Fresh Ham)

10 to

16

325°

170°

20-30

25-35

Ham, Half (FuLlycooked)

5 to

7

325°

140°

20-30

25-35

Ham, Haft (Cook

5 to 7

275 °

160°

30-40

35-45

before eating)

 

 

 

 

 

 

Arm Picnic Shoulder

5 to

0

325°

140°

20-25

25-30

LAMB

 

 

 

 

 

 

Shoulder Roast, Boneless

3/2to 5

325 °

16(medium)

30-35

35-40

 

 

 

 

170° (well)

35-40

40-45

Leg, Whole

5 to

7

325°

160° (medium)

25-30

30-35

Leg, Shank Half

 

 

 

170° (well)

30-35

35-40

3 to

4

325°

160° (medium)

25-30

30-35

 

 

 

 

170° (well)

30-35

35-40

Leg, Sirloin Half

3 to

4

325 °

160° (medium)

30-35

35-40

 

 

 

 

170° (well)

35-40

40-45

VEAL

 

 

 

 

 

 

Rib Roast

3 to 5

325°

170°

35-40

40-45

Shoulder, Boneless

4 to

6

325°

170°

35-40

40-45

Leg, Half, Boneless

3 to

5

325°

170°

35-40

40-45

POULTRY

 

 

 

 

 

 

Turkey, unstuffed

8 to 12

325°

180°-18

15-17

20-22

Turkey, unstuffed

12 to

16

325°

180°-185°

13-15

15-20

Turkey, unstufied

16 to

20

325°

18-185°

11-13

16-18

Turkey, unstuffed

20 to

24

325°

180°-185°

9-11

14-16

Turkey, Whole, Boneless

4 to

6

35

170°-175°

25-35

30-40

Turkey, Breast

3 to

8

325°

180°

25-35

30-40

Chicken, Fryer

i21_2to

31/2

375°

185°

18-22

20-24

Chicken, Roaster

4 to

6

375°

185°

15-20

20-25

Capon, unstuffed

5 to

8

375°

180°-18

15-20

20-25

CornishGame Hen

1 to

1_/2

375°

180°-185°

35-45

45-55

Duck

4 to

6

350°

185°

15-20

20-25

28

Page 26
Image 26
Jenn-Air SCE4320, SCE4340 manual Roasting Thawed Meats Only

SCE4340, SCE4320 specifications

Jenn-Air is renowned for its premium kitchen appliances, and their ranges SCE4340 and SCE4320 exemplify the brand's commitment to innovation and high performance. Both models are designed to elevate the culinary experience, offering professional-grade features and cutting-edge technology.

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In conclusion, the Jenn-Air SCE4340 and SCE4320 show remarkable versatility and advanced technology. With induction cooking, convection ovens, and innovative smart features, these models represent the pinnacle of kitchen appliance design, catering to both experienced and aspiring chefs looking to enhance their culinary skills.