Garland G2000, Инструкция по установке и эксплуатации

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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