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TIME and TEMPERATURE CHART for R O A ST IN G MEATS
Cut of M e at
B e e f
S ta n d in g Rib
Rare
M e d iu m
W e ll D on e
Rolled Rib Roasts
T op R ound
M e d iu m
W e ll D on e
1
L a m b
9
Leg
1
Stuffed S h o u ld e r
Stu ffe d Breast
C ro w n Roast
Pork— Cured
L arge H am (14-18 lb.)
Sm a ll H am (TO-12 lb.)
H a lf of H am (5-6 lb.)
S h a n k End
Butt End
Pork— Fresh
Ham
Loin
C u sh ion
1
Pork Butt
1
S p a re rib s
1
Tenderloin
•
V e a l
Leg Roast
Loin
R ack — 4 to 6 ribs
S h o u ld e r
Sh ou ld e r, rolled
Duck - Goose
Chicken
m
to 2'/j lb.
Vi
2 'A to 3
3V4 to 4 3 A lb.
Turkey*
8 to 12 lb.
12 to 1 6 lb.
T6 to 2 0 lb.
2 0 to 2 4 lb.
*U nstuffed turkeys require approxim ately 5 minutes per p ou nd less time.
Differences in ind ivid ual birds m ay necessitate increasing or decreasing co o k in g time slightly.
Cooking Temperature
lb.
C ourtesy of the N o tio n a l Livestock a n d M e a t Board
an d E g g a n d Poultry N a tio n a l Board.
18-20 or to internal temp, o f 140°
3 0 0 °
2 2 -2 5 o r to internal temp, of 160°
3 0 0 °
3 0 0 °
2 7 -3 0 o r to internal temp, of 170°
A d d 1 0 to 15 min. pe r lb. 1o a b o v e
3 0 0 °
3 0 0 °
3 0 0 °
Internal temp, o f 175° to 180°
3 0 0 °
3 0 0 °
3 0 0 °
Internal tem perature o f 1 60 °
3 0 0 °
3 0 0 °
3 0 0 °
3 0 0 °
3 0 0 °
Internal tem perature of 185°
3 5 0 °
3 5 0 °
3 5 0 °
3 5 0 °
3 5 0 °
3 5 0 °
Internal tem perature of 170°
3 0 0 °
3 0 0 °
3 0 0 °
3 0 0 °
3 0 0 °
3 2 5 °
Internal tem perature o f 1 90 °
3 2 5 °
3 2 5 "
3 2 5 °
Internal tem perature of 190°
3 2 5 °
3 0 0 °
3 0 0 °
3 0 0 °
A p proxim ate Time
(minutes per pound)
20-25
30-35
30-35
30-35
30-35
30-35
15-20
2 0-2 5
2 5 -3 0
3 5 -4 0
4 0-4 5
30-3 5
35-45
3 5 -4 0
45-50
3 0 -3 5
35-40
2 5
3 0 -3 5
30-35
25
40-4 5
3 0 minutes per pound .
1 Vi to 2 ! /j h o u rs (total time)
2!6 to 3 hours (total time)
3 to 3' / a hours (total time)
4 to 4V4 hours (total time)
4Vb to 5 hours (total time)
5 to 5V i hours (total time)
5Vi to 6 hours {total time)
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