ROASTING CHART
INTERNAL
VARIETY WEIGHT APPROX. TEMP'.**
WITH OVEN IN ROASTING AT END OF
TEMPERATURE CUT POUNDS TIME* ROASTING
BEEF" 18o23 miniib rare 110°o120 '_
ROAST Smndir_g Rib 3-6 24-28 min/lb reed 130%i40'*
300;_F 29°.34 mirdlb weli 150%i60 ;'
14-18 mfi_/_b rare 110°-I2W
Standing Rib %i0 19o23 min!lb reed 130%I40 a
24_29 mir_!lh well ]50%1N3 _'
Rib Roast, 17-23 mini/b rare 110%t20 "
txmed 3-6 24-30 min/lb reed 130°-I40 °
and tied 31-37 min/lb well 150%160 °
I4-17 mig/lb ram 110°-120 °
Sirloin _l_p 4 o7 18.o21 miWtb reed 130% 140 _:'
tied 22_25 mfiv_lb well 150_-I60 _
I5o18 mflglb rare 110%120 °
Eye Round 3=6 19o23 miNlb reed 130<,I40 *
24-28 min/Ib well 150°-160 _'
FRESH Lob_, bo_e i,_ 37 26_33 mi_Ib welI i70 _
PORK
300<,F Loin, ti_ & booed 3-5 20-30 mi_i/b well 170"
Picnic
5°8 2944 min/lb weii I70 '_
Shoulder
Fresh Ha:m 37 2633 minilb well i70 °
SMOKED Half Ham 5:_7 16_20 minllb 140 c
PORK Whole Ham I0_14 t 2 _17 mini/b 140 _
300°F
Picnic
5_8 15-20 min/lb /40 '_
Shoulder
LAMB Leg of 3_8 20_25 miniIb reed 140%i50 _
300_F Lamb 25-35 min/lb well I70 °
VEAL
300_T Shoulder, rolled 4._7 30°45 minllb we_f 170 _
CHICKEN 3_ _6 i- 1:V_ hrs t 80°-185 _
3 _ _' l _'_.25"F stuffed 3_5-6 1V;_2 hrs 180-8_
CORNISH HEN I,ot _k 1 hrs t80°-185 °
325°F stuffed 1,-i_5 1Va hrs 180'%185 °
TURKEY 6oi0 1_75o2 hrs i80%i85 _'
300°F stuffed 6q0 I?A_2Vz hrs 18)(_o18.5
10_14 2- 3 hrs 180 -l &
stuffed 10d4 23A.°3_ hrs I80 qSo
I4oi6+ 3_3A hrs i80°o185 <_
stuffed 14-16+ 3%*4 hrs I80%]85 '_
DUCK 4-6 IYsol}_i hrs 180-18_.
400°F stufl;_d 4o6 i 3/1_2 hrs 18& -185 °
14
*Mea_ _hc, i_ld _ al refrlg_ralor temlNra_ure
BROILING CHART
APPROX,
WEIGHT OR TIME IN
VARIETY CUT THICKNESS MINUTES*
BEEF Clab, Rib, or 1" rare !1-I4
Shell Ste& reed !518
SMoin or t" rare 14o18
Porterh(mse reed !924
London Broil, I" rare I3_t6
Flank, 'Fop Round reed 17-2{)
Hambuger 3 x % " (4<v,) rare 10d2
meal I2q4
Frankfurters I lb. 5_8
..... iq
PORK** Chops :_" welt 1923
Spareribs ! rack 25_30
LAMB Ch(_ps _ " reed 15_I 8
we/I 1923
VEAL Chops :_ _' I2_i 5
CHICKEN Halves, 3_4 tb_ 30_ 35
Quarters 3- 4/b 30_ 35
FISH Filters _A-_2 '_ 8_t0
Steaks _ - 1' 15_18
*Meat should be at refiigemtor _mperature.
Roasting t_zcn meats till take approximately V_ to _Alonger tha_ times shown_
**Sausages should be pierced wi(h a fork in _verat place:s _%m cooking, pre_eooked i_ the
Conveetio_ Mode Nr 30 m 40 mim_tes at 4(X__, th_n pierced again aod bmiled on the rack
in the "floo_ position" until brown.
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