Type of Food
Pork
Chops
Ham
Steak
Whole ham
Ribs
Back, Side
Roasts
Butt, Loin, Shoulder
Tenderloin
Sausage
Lamb
Chops
Loin, Rib, Shoulder
Roast
Crown Roast
Leg
Weight/
Cooking
Thickness
Temperature
1 inch
400–450 F.
1 inch
400–450 F.
12–14 lb.
325–350 F.
Bone in
4–5 lb.
325–350 F.
Boneless
5–6 lb.
325–350 F.
3–5 lb.
325–350 F.
375–400 F.
325–350 F.
—
1 inch
400–450 F.
2–4 lb.
325–350 F.
5–9 lb.
325–350 F.
Page 17
Cooking Time Chart
Cooking Time
25–30 min.
12–15 min.
Medium: 20–25 min./lb.
Well Done: 25–30 min./lb.
50–60 min.
Medium: 25–27 min./lb.
Well Done: 27–30 min./lb.
1
1–1
/
hrs.
2
Medium: 30–35 min./lb.
Well Done: 35–40 min./lb.
12–20 min.
Rare: 7–9 min
Medium: 10–13 min.
Well Done: 14–17 min.
40–45 min./lb.
30–35 min./lb.