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

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

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