Jenn-Air WM2780, WW2780 manual Roasting, Thawed, Meats Only

	Roasting		(Thawed	Meats Only)
				Internal	Approx.	Approx.
			Oven	Temperature	Convect.	Radiant
			Temperature	Of Meat-End	Roasting	Roasting
	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
				160° (medium)	25-30	30-35
Rib Eye Roast	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		325 °	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
Round Tip Roast	4 to 6		325 °	140° (rare)	20-25	25-30
				160° (medium)	25-30	30-35
PORK
Shoulder Blade Roast	4 to 6		325°	170°	30-40	35-45
Boneless			325°
Shoulder Blade Roast	4 to 6			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 (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	3/2to 5		325 °	160° (medium)	30-35	35-40
				170° (well)	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° (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	40-50
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		350°	170°-175°	25-35	30-40
Turkey, Breast	3 to	8	325°	180°	25-35	30-40
Chicken, Fryer	121_to2	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°-185°	15-20	20-25
Cornish Game Hen	1 to 11/2		375°	180°-185°	35-45	45-55
Duck	4 to	6	350°	185°	15-20	20-25

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