Owner Manual

poRK CURed obeRdoMe °F tiMing Conventional tiMing Min. inteRnal teMp.
oven °F & Rest tiMe
Ham, Cook Before 375-400 15-18 min/lb 325 18-20 min/lb 145°F & allow to rest for 3 min.
Eating, Bone-in 14-16lb Ham, Cook Before 375-400 16-20 min/lb 325 22-25 min/lb 145°F & allow to rest for 3 min.
Eating, Bone-in ½ 7-8lb Ham, Fully Cooked, 375-400 15-18 min/lb 325 15-18 min/lb 140°F
Whole, Bone-in 14-16lb Ham, Fully Cooked 375-400 16-20 min/lb 325 18-25 min/lb 140°F
Bone-in, ½ 7-8lb Ham, Fully Cooked 375-400 18-25 min/lb 325 27-33 min/lb 140°F
Boneless, 3-4lb veal Veal, Boneless Roast 375-400 20-25 min/lb 325 25-30 min/lb 145°F & allow to rest for 3 min.
Rump or Shoulder 2-3lb Veal, Bone-in 375-400 25-35 min/lb 325 30-40 min/lb 145°F & allow to rest for 3 min.
Roast, Loin; 3-4lb
16