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

Page 17
Image 17
Jenn-Air W122, W225 manual Convection Roasting Thawed Meats Only, Oven

W122, W225 specifications

The Jenn-Air W225 and W122 models represent a remarkable integration of cutting-edge technology and sophisticated design in the realm of luxury kitchen appliances. Both models are meticulously engineered to cater to the needs of culinary enthusiasts and home chefs, featuring outstanding capabilities that enhance the cooking experience while ensuring exceptional performance.

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