|
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.