Document #: G_GO_OM_G2000DECKOVEN_4606130 – 12/20
Page 12
OPERATION Continued
CUT
WEIGHT (LB.)
OVEN ° F
INTERNAL TEMP. °F
MIN./LB.
LAMB
Leg
5-8
300°-325°
175°-180°
30-35
Shoulder
4-6
300°-325°
175°-180°
30-35
Rolled
3-5
300°-325°
175°-180°
40-45
Cushion
53-57
300°-325°
175°-180°
30-35
PORK, (FRESH)
Loin Centre
3-5
325°-350°
170°
30-35
Half
3-5
325°-350°
170°
35-40
Blade/Sirlion
3-4
325°-350°
170°
40-45
Picnic Shoulder
5-8
325°-350°
185°
30-35
Rolled
3-5
325°-350°
185°
40-45
Cushion Style
3-5
325°-350°
185°
35-40
Boston Shoulder
4-6
325°-350°
185°
45-50
Leg (Fresh Ham)
Whole -Bone In
10-14
325°-350°
185°
25-30
Whole -Boneless
7-8
325°-350°
185°
40-45
Half - Bone In
5-7
325°-350°
185°
40-45
PORK, (SMOKED)
Ham (Uncooked)
Whole
10-14
300°-325°
160°
18-20
Half
5-7
300°-325°
160°
22-25
Shank/Butt
3-4
300°-325°
160°
35-40
Ham (Cooked)
Whole
10-14
325°
130°
15
Half
5-7
325°
130°
18-24
Picnic Shoulder
3-5
300°-325°
170°
35
Shoulder Roll
2-3
300°-325°
170°
35-40
Canadian Style Bacon
2-4
300°-325°
160°
35-40
POULTRY (ALL NOT STUFFED)
Chicken-Roasters
2 1/2-3
325°
36
Turkey
14-16
300°
22
25-30
350°
16
Ducks
4-5
325°
36
User Guide – Timetable for Roasting continued
Note: This list is intended only as a guide
