Owner's manual

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 25
Section 3 - OPERATION
DECK OVEN ROASTING TIME AND TEMPERATURE
CONTROL INTERNAL MEAT MINUTES
PRODUCT SETTING TEMPERATURE PER POUND
Beef
Standing Rib. 3 Rib. 6-8 Pounds 300°F(149°C) Rare 140°F(60°C) 20
Med. 160°F(71°C) 25
Well 170°F(77°C) 30
Standing Rib. 7 Rib. 20-25 pounds 300°F(149°C) Rare 125°F(52°C) 13
Med. 140°F(60°C) 15
Well 150°F(65°C) 17
Rolled Rib. 7 Rib. 16-18 pounds 250°F(121°C) Well 150°F(65°C) 25
Rump or Chuck. 8-23 pounds 300°F(149°C) 140°F - 170°F(60°C - 77°C) 20 - 30
Round Rump. shank off. 50 pounds 300°F(149°C) 140°F - 170°F(60°C - 77°C) 12 - 16
Lamb
Leg. 7-8 pounds 300°F(149°C) 180°F(82°C) 30 - 35
Leg. 15-20 pounds 300°F(149°C) 160°F(71°C) 20 - 30
Shoulder 300°F(149°C) 180°F(82°C) 40 - 45
Breast, Stuffed 300°F(149°C) 175°F - 180°F(79°C - 82°C) 30 - 35
Pork
Ham Leg, 15 pounds 350°F(176°C) 185°F(85°C) 30 - 35
Ham Leg, 25 pounds 350°F(176°C) 185°F(85°C) 30 - 35
Ham Boned, 15 pounds 350°F(176°C) 185°F(85°C) 30 - 35
Loin 350°F(176°C) 185°F(85°C)
Boston Butt 350°F(176°C) 185°F(85°C) 45 - 50
Ham. Cured. 20 pounds 300°F(149°C) 160°F(71°C) 15 - 18
Veal
Leg. 16 pounds 300°F(149°C) 170°F(77°C) 22
Leg. 25 pounds 300°F(149°C) 170°F(77°C) 18 - 20
Shoulder. 15 pounds 300°F(149°C) 170°F(77°C) 25
Shoulder. Rolled. 15 pounds 300°F(149°C) 170°F(77°C) 35 - 40
Loin. 10 pounds 300°F(149°C) 170°F(77°C) 25 - 30
Fowl
Chicken. Dressed. 4-6 pounds 250°F - 300°F(121°C - 149°C) 190°F(88°C) 35 - 40
Duck. Dressed. 5-8 pounds 300°F(149°C) 190°F(88°C) 25 - 30
Turkey. Dressed. 14-19 pounds 300°F(149°C) 190°F(88°C) 20 -25
Turkey. Dressed. 27-33 pounds 300°F(149°C) 190°F(88°C) 15 - 20
NOTE: The above data is of general nature. Many factors such as size of bone, thickness of meat, temperature at
time of roasting, individual taste as to degree of doneness, seasoning, etc., must be taken into consideration. Pan
selection and cooking times will also be governed by total weight, number of pieces in load. Preheating for
roasting is unnecessary.