Jenn-Air W2450B, W2720, WW2750, WM2720, WM2750, W2410 manual nvao^*i.ng-Thawed, Meats Oniy

nvao^*i.ng'-'"(Thawed

Meats Oniy)

_1

internal

Approx.

Approx,

!

Oven

Temperature

Convect.

Radiant

Temperature

Of Meat-End

Roasting

Roasting

Approx.

(not

Of Roasting

Time

Time

Variety

and

Weight

preheated)

"Rme

(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

160 _ (medium)

25-30

30-35

Rib

Eye

Roast

4

to 6

325

°

140 ° (rare)

20-25

25-30

160 ° Imedium)

25-30

30-35

Loin

Tenderloin Roast

2 to 3

400

°

140 ° (rare}

15-20

20-25

Round Eye

Round Roast

4 to 5

325

°

140 ° {rare}

20-25

25-30

160 ° Imedium)

25-30

30-35

Top

Sirloin

Roast

3 io

E

325

=

1404 (rarep

20-25

25-30

160

_ Imectlum)

25-35

30-35

Round T_p Roast

4 to 6

325

°

140

_ 0arel

20-25

25-30

160

° (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_.0

35-45

Leg (Fresh Ham)

; 10 to

16

325

°

170

°

20-30

25-35

Ham, Half (Fully cooked)

5 to

7

325

°

140

°

20-30

25-35

Ham. Half (Cook

5 to

7

275

°

160

°

30-40

35-45

before

eating)

Arm Picnic Shoulder

5

to 8

325 °

140

_

20-25

25-30

LAMB

Shoulder Roast, Boneless

3_to 5

325 °

160

= (medium)

30-35

35-40

170

° (weil)

35-40

40-45

Leg, Whole

5 to 7

325 °

160

° (medium)

25-30

30-35

170 _ (well)

30 35

35-40

Leg,

Shank

Half

3 to 4

325 °

160 _ Imedlum)

25-30

30-35

170 ° Iwel])

3g-35

35-40

Leg, Sirloin Half

3 to 4

325 °

160 ° (medium)

30-35

35-40

170 ° (wel)

35-40

40-50

VEAL

Rib

Roast

3 to

5

325 _

170 _

35-40

40-45

Shoulder, Boneless

4 to

6

325 °

170 °

35-40

40-45

Leg. Haft, Boneless

3 to

5

325 °

170 °

35-40

40-50

POULTRY

Turkey, unstuffed

8

to

12

325 °

180_-185 _

15-17

20-22

Turkey, unstuffed

12 to

16

325 _

180_.185 _

13 15

18-20

Turkey, unstuffed

16 to

20

325 °

180°-185 =

11-13

16-18

Turkey,

unstuffed

20

to

24

325 °

180°-185 _

9-11

14-16

Turkey, Whole. Boneless

4

to

6

3500

170°-175;

25 35

30-40

Turkey,

Breast

3 to

8

325 °

180 _

25-35

30-40

Chicken, Fryer

12 iz to

3 t2

375 _

1B5°

18-22

20-24

Chicken, Roaster

4 to

6

375 _

185 °

15-20

20-25

Capon,

unstuffed

E

5 to

8

375 =

180°-185

=

15 20

20-25

Cornish Game Hen

I

1 to

lt_

375 °

180°-185

=

35-45

45-55

Duck

I

4 to

6

350 °

185 _

15-20

20-25

19