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Meat Roasting Table for Combination Cooking
Combination
MEATS
Temperature
Minutes / Lb,
Beef
Ham
I_mb
PeA
Poultry
Seafood
Rib (3 to 5 Ibs.)
Rare
Medium
Well
Boneless Rib, Top Sirloin
Rare
Medium
Wefl
Beef Tenderloin
Bare
Medium
Chuck, Rump or Pot Roast (2l/2t0
3 Ibm)
(Use cooking bag for beet results.)
Turn over after Half of cooking time.
Canned
(3-lb.
fully cooked)
Butt
(5-tb,
lulty cooked)
Shank
(5-tb. fully
cooked)
Turn over after Half of cooNng time.
Bone-in
(3 to 5 Ibs,}
Medium
We!I
Boneless
(3 go 5 Ibs)
Medium
Well
Turn
over after
Half of cooking
time
Bone-in
(3 to 5 Ibs,}
Boneless
(3 to 5 Ibs.)
Pork Chops (3/4 to t -inch thick)
2 chops
4 chops
6 chops
Turn over alter halt of cooking time.
Whob Chicken
(21/2 to 31j2 Ibs.)
Chicken
Pieces
(21/2 to 31/2
Ibs.}
Comich Hens
Unstuffed
Stuffed
Duckling
Turkey Breast (4 to 6 lbs,)
Turn breast side up after half of cooking time,
Fish
lqb. fillets
Lobster
Tails
(6 to 8-oz,
each)
Shrimp
(1 to 2 Ibs,)
Scallops
300
300"
300
300'
300"
300'
300
300 _
275"
300 _
300
300 °
300"
300 °
300 _
300"
300'
300"
350"
350'
350"
375"
I
375"
14 to 17
t7 to 20
20 to 23
14to
17
17 to 20
20 to 23
17to
20
20 to 23
1 ii2 to 2 hours
total
t8to21
18to
21
18to21
16to
21
21 to 26
17to 22
22 to 27
t6tot9
17to
20
29 to 34 tetat
35 to 40 total
41 to 46 total
7 to 10 toga[
13 to 18 total
10 to 13 total
10 to 13 toteJ
375"
375"
375'
300"
350"
350"
350
350"
50 to 55 total
35 to 40 total
65 to 75 total
75 to 80 totat
60 to 70 total
14 to t8
Temperature
or
Probe Setting
t 40"
160"
170"
140"
160"
t70 °
140"
t60
170 '
140"
140"
140
140 _
t60
140"
160 _
170 _
170 _
180
to 185 _
t80"
to t85
180"to
185"
180"to
185
t80"
to 185"
170"
NOTE:
Ineert probe in center of meat without
touching
bone
or tat.
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