Toastmaster 389U - Page 16

15.
CUT WEIGHT INTERNAL TIME
AMOUNT TEMPERATURE HOURS
BEEF (cont)
350°-425°F/177°-218°C
Round sirloin 3-4 medium rare
tip roast 135°F/57°C 1 3/4 - 2
325°F/170°C medium
150°F/66°C 2 1/4 - 2 1/2
PORK 325°F/170°C
Boneless
loin roast 2-4 well
160°-170°F/71°-77°C 1 - 1 1/4
Loin back ribs
(spareribs) 2-4 well
160°-170°F/71°-77°C 1 1/4 - 1 3/4
Country-style ribs 2-4 well
160°-170°F/71°-77°C 1 1/2 - 1 3/4
Sirloin roast 3-4 well
160°-170°F/71°-77°C 2 - 3 1/2
Tenderloin 2-3 well
160°-170°F/71°-77°C 1 1/2 - 2
HAM (fully cooked) 325°F/170°C
Boneless 5-6 140°F/60°C 1 1/4 - 2 1/2
Bone-in 5-7 140°F/60°C 2 - 4
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