Loading ...
Loading ...
Loading ...
Roasting (continued)
Meat Roasting Chart
Food Approx. min. per lb. Internal meat temp.
Beef
Standing rib Rare--20-22 140 °
Medium--24-27 160 °
Well done--29-32 170 °
Rolled rib Rare--30-32 140 °
Medium--34-37 160 °
Well done--39-42 170 °
Rolled rump Medium--34-37 160 °
Well done--39-42 170 °
Sirloin tip Rare--30-32 140 °
Medium--35-38 160 °
Well done--45-48 170 °
Pork (fresh)
Loin Well done--30-35 170 °
Cushion shoulder Well done--35-40 170 °
Shoulder butt Well done--45-50 170 °
Pork (smoked)
Shoulder (whole) Well done--30-35 160 °
Shoulder (boned) Well done--40-45 160 °
Ham
Ham (whole) Well done--20-25 160 o
Ham (precooked) Well done--12-15 140 °
Shoulder butt or picnic Well done--30-35 170 °
Veal
Leg Well done--25 170 °
Loin Well done--30-35 170 °
Shoulder (whole) Well done--25 170 °
Shoulder (boned) Well done--40-45 170 °
Lamb
Leg Well done--30-35 180 °
Shoulder (whole) Well done--30-35 180 °
Shoulder (boned) Well done--40-45 180 °
Poultry
Chicken Well done--35-40 180-185 °
Capon Well done--35-40 180-185 °
Duck Well done--40-45 180-185 °
Goose Well done--25-30 180-185 °
Turkey 6 to 16 lbs. Well done--20-25 180-185 °
16 to 20 Ibs. Well done--18-20 180-185 °
over 20 lbs. Well done--15-18 180-185 °
14
Loading ...
Loading ...
Loading ...