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Approximate
Weight Approximate Control Thermometer
in Pounds Minutes/Pound Setting Temperature
BeefRib Eye Roast, boneless 2-3 30-40 HI 140°-160° F
Beef Eyeof Round Roast 3-4 20-30 HI 150°-160° F
Beef Chuck Eye Roast (tenderized) 2 30-40 Hi 150°-160° F
Pork Loin Roast 3-3'/_ 35-45 10 170° F
Pork Smoked Shoulder Butt I 2-3 25-30 10 170° P
Ham, Fully Cooked. boneless I 4-5 18-20 HI 140° F
Leg of Lamb, boneless 4 30-40 HI 170° F
Lamb Shoulder Roast, boneless J 3-31/_ 30-35 HI 170° F
Turkey Breast. boneless 3-4 30-35 HI 185° F
Total Cooking
Time
Chicken-Fryer (1) 2'/z-3_,5 60-75 HI HI I 185° F
Cornish Game Hens (2) 1-1V_ 60-70 _HI 185° F
Duck (1) 4-5 90-100 HI 185° F
Turkey Ham, fully-cooked 4 60-70 140° F
1. Poultry times and temperatures vary due to placement of meat thermometer.
2. Above times are approximate.
3. Preheating is optional.
4, Roasts of approximately 3 to 4 pounds are best for rotissing.
Coml_lete Cooking with Jenn-Air -- Model A905
This outstanding new cookbook by Jenn-Air
features many invaluable recipes and cooking
tips when using your Jenn-Air grill, accessories
or selective-use convection oven. 192 pages.
[]m[] FNN:AJR
3035 SHADELANO • INDIANAPOLIS IN 46226-0901
PrintedinUSA partNo 203824A Cat NOCREU312LIA
1987JennArtCompany 787