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Roasting/Baking Chart for Beef, Pork and Poultry
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Culinary Articles » Kitchen Cooking Charts

Meat

Weight

Oven Temperature

Time

Final Temperature






Beef Roast

3-4 lbs



4-6 lbs



6-8 lbs

325 degrees F



325 degrees F



325 degrees F

1 3/4 hours – 2 hours

2 1/4 hours – 2 1/2 hours


2 hours – 2 1/2 hours

2 1/2 hours – 3 hours


2 1/2 hours – 3 hours

3 hours – 3 1/2 hours

145 degrees F – med rare

160 degrees F – medium


145 degrees F – med rare

160 degrees F – medium


145 degrees F – med rare

160 degrees F – medium


Pork Roast

1 1/2 – 2 lbs

2-3 lbs

3-4 lbs

4-5 lbs

6-8 lbs

325 degrees F

325 degrees F

325 degrees F

325 degrees F

325 degrees F

3/4 hours – 1 1/4 hours

1 1/4 hours – 1 3/4 hours

1 1/2 hours – 2 1/4 hours

2 hours – 2 1/2 hours

2 1/2 hours – 3 1/4 hours

160 degrees F – medium

160 degrees F – medium

160 degrees F – medium

160 degrees F – medium

160 degrees F – medium


Pork Spareribs


325 degrees F

1 1/2 hours – 1 3/4 hours

160 degrees F – medium


Pork Country Style Ribs


350 degrees F

1 1/2 hours – 2 hours

160 degrees F – medium


Ham

1 1/2 – 3 lbs

3-5 lbs

6-8 lbs

8-10 lbs

325 degrees F

325 degrees F

325 degrees F

325 degrees F

3/4 hours – 1 1/4 hours

1 hour – 3 hours

1 1/2 hours – 3 1/4 hours

2 1/4 hours – 5 hours

140 degrees F

140 degrees F

140 degrees F

140 degrees F


Chicken

2 1/2 – 3 lbs

3-4 lbs

4-6 lbs

350 degrees

350 degrees

350 degrees

1 1/4 hours – 1 1/2 hours

1 1/2 hours – 1 3/4 hours

1 3/4 hours – 2 hours

180 degrees F

180 degrees F

180 degrees F


Cornish Game Hen

1-2 lbs

350 degrees

1 hours – 1 1/4 hours

180 degrees F


Capon

5-6 lbs

6-8 lbs

325 degrees

325 degrees

1 3/4 hours – 2 hours

2 1/4 hours – 3 1/2 hours

180 degrees F

180 degrees F


Duck

4-6 lbs

350 degrees

1 1/2 hours – 2 hours

180 degrees F


Goose

7-8 lbs

9-10 lbs

350 degrees

350 degrees

2 hours – 2 1/2 hours

2 1/2 hours – 3 hours

180 degrees F

180 degrees F


Turkey (unstuffed)

8-12 lbs

12-14 lbs

14-18 lbs

18-20 lbs

20-24 lbs

325 degrees

325 degrees

325 degrees

325 degrees

325 degrees

2 3/4 hours – 3 hours

3 hours – 3 3/4 hours

3 3/4 hours – 4 1/4 hours

4 1/4 hours – 4 1/2 hours

4 1/2 hours – 5 hours

180 degrees F

180 degrees F

180 degrees F

180 degrees F

180 degrees F




General Cooking Instructions


Beef and Pork

1. Pre-heat oven to temperature given.

2. Lightly coat a rack and shallow pan with vegetable oil or non-stick cooking spray.

3. Seasonmeat with salt and pepper.

4. Place meat fat side up on the rack in a shallow roasting pan.

    Note: Roasts with a bone do not need a rack.

5. Do not add water or liquid, and do not cover.

6. Roast for the time given.

7. The meat should be done when it is 5 to 10 minutes below the final temperature.


140 degrees F – Rare

145 degrees F – Medium Rare

160 degrees F - Medium

170 degrees F – Well Done


Poultry

1. Pre-heat oven to temperature given.

2. Rinse poultry outside and in, pat dry with paper towels.

3. Sprinkle inside with salt.

4. Lightly coat a rack and shallow pan with vegetable oil or non-stick cooking spray.

5. Place poultry breast side up on the rack in a shallow roasting pan.

6. Brush with vegetable oil, season with salt and pepper, and if desired, sprinkle with a crushed herb like thyme or sage.

7. For Chicken, Capon, Duck or Goose, roast in uncovered pan for times given, then cover and let stand for 15 minutes.

   Turkey, roast in pan covered with foil and uncover last 45 minutes, let stand for 15 minutes.

   For Cornish Game Hens, roast in pan covered with foil and uncover last 30 minutes, let stand for 15 minutes.

8. Stuffed birds require 15 to 45 minutes longer roasting time than times given.

9. Duck and Goose can have their skin generously pricked with a fork.



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