A SERVICE OF

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(' onvectlon Roasting (Thawed MeaLs Only)
va_e_ _d
Cut of Meat
BEEF
Rib Roast (outside down)
Rib Eye Roast
Loin Tenderloin Roast
Round Eye Round Roast
Top Sirloin Roast
Round Tip Roast
PORK
Shoulder Blade Roast
Boneless
Shoulder Blade Roast
Loin Blade or Sirloin Roast
Leg (Fresh Ham)
Ham. Half (Fully cooked)
Ham. Half (Cook-
before-eating)
Arm Picnic Shoulder
LAMB
Shoulder Roast. Boneless
Approximate
Weight
(pounds)
4to8
4to6
2to3
4to5
3to6
4to6
4to6
4to6
3to4
10 to 16
5to7
5to7
5to8
oF
325 °
325 °
400 °
325 °
325°
325 o
325°
325 °
325 °
325 °
325 °
275 °
325 °
oF
3V2to 5 325 °
140 ° (rare)
160 ° (medium)
140 ° (rare)
160 ° (medium)
140 ° (rare)
140 ° (rare)
160 ° (medium)
140 ° (rare)
160 c (medium)
140 ° (rare)
160 _ (medium)
170 °
170°
170°
170°
140°
160°
140°
160_ (medium)
170_ (well)
pound)
20-25
25-30
20-25
25-30
15-20
20-25
25-30
20-25
25-30
2025
25-30
30-4O
25-35
30-40
2O-30
20-30
3O-40
20-25
30-35
35-40
Leg, Whole
Leg, Shank Half
Leg, Sirloin Half
VEAL
Rib Roast
Shoulder. Boneless
Leg, Half, Boneless
POULTRY
Turkey, unstuffed
Turkey. unstuffed
Turkey, unstuffed
Turkey, unstuffed
Turkey. Whole. Boneless
Turkey, Breast
Chicken. Fryer
Chicken. Roister
Capon unstuffed
Cornish Game Hen
Duck
5to7
3to4
3to4
3to5
4to6
3fo5
8to12
12to 16
16 tO 20
20 to 24
4to6
3to8
2V2 to 3Vz
4to6
5to8
1 tolV_
4to 6
325 _
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 _
350 °
325'
375 _
375 _
375 °
375 °
350 °
160° (medium)
170° (well)
fSO° ,_medium)
170° (well)
160° (medium)
170° (well)
170°
170°
170°
180o-165 °
180o-185 °
180_-185 _
18Oo-185 °
170o-175 °
180°
185°
t85 °
t80°-185 °
180o-185 °
185_
25-30
30-35
25-30
30-35
30-35
35-40
35-40
35-40
35-40
15-17
13-15
11-13
9-11
25-35
25-35
18-22
15-20
15_20
35-45
15-20
37