9
COOKING TIMES
Weight
(lbs.)
Temperature
(°F)
Time
(minutes/lb.)
Internal
Temperature
BEEF
Rib Eye Roast 6 to 8 350˚ 15 to 18 135˚
Standing Rib Roast 8 to 10 325˚ 20 to 25 135˚
Tenderloin 3½ to 4 450˚ 8 to 12 125˚
Pot Roast 4 to 6 300˚ 30 to 40 200°
Corned Beef 3 to 4 300˚ 15 to 20 200°
LAMB
Lamb Leg 5 to 8 350˚ 18 to 20 140˚
Rack 1 to 2 400˚ 18 135˚
Shoulder 3 to 4 350˚ 25 200°
PORK
Pork Loin 3 to 5 350˚ 25 to 30 140˚
RIbs 3 to 5 400˚ 35 180˚
Ham, Fully Cooked 5 to 10 325˚ 20 to 25 160°
POULTRY
Chicken, Whole 3 to 4 400˚ 15 170˚
Turkey, Stuffed 3 to 8 375˚ 15 to 20 180˚
Turkey, Brined 12 to 18 350˚ 20 180˚
Boneless Stuffed
Turkey Breast
12 to 18 350° 18 180°
Cornish Hens 1 to 2 350˚ 18 180˚
Duck 4 to 6 375˚ to 400˚ 20 to 25 175˚ to 180˚
VEAL
Rack 4 400° 30 to 35 155°
Roast 2.5 to 5 350° 30 to 35 155° to 180°
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