Time-Table for Roasting
| ROAST | Weight Pounds | Oven Temperature Constant Degrees F. | Interior Temperature When Removed From Oven Degrees F. | Approximate Time Per Pound Minutes | |
|---|---|---|---|---|---|
| BEEF | |||||
| Standing ribs | 6-8 | 300 | 140 | 18-20 | |
| 160 | 22-25 | ||||
| 170 | 27-30 | ||||
| Standing rib (t rib) | 2 | 300 | 140 | 33 | |
| 160 | 45 | ||||
| 170 | 50 | ||||
| Rolled rib | 5-7 | 300 | 140 | 32 | |
| 160 | 38 | ||||
| 170 | 48 | ||||
| Standing rump (high quality) | 5-7 | 300 | 150-170 | 25-30 | |
| Rolled rump (high quality) | 4-6 | 300 | 150-170 | 25-30 | |
| PORK—FRESH | |||||
| Loin—Center | 3-5 | 350 | 185 | 35-40 | |
| Half | 5-7 | 185 | 40-45 | ||
| Ends | 2-3 | 185 | 45-50 | ||
| Picnic shoulder | 4-6 | 350 | 185 | 30-35 | |
| Boned and rolled | 3-5 | 350 | 185 | 40-45 | |
| Cushion-style | 3-5 | 350 | 185 | 35-40 | |
| Boston butt | 4-6 | 350 | 185 | 45-50 | |
| Fresh ham, whole | 10-12 | 350 | 185 | 30-35 | |
| PORK—SMOKED | |||||
| Ham[1]—Whole | 10-14 | 300 | 160 | 18-20 | |
| Half | 5-7 | 300 | 160 | 22-25 | |
| Butt | 3-4 | 300 | 160 | 40-45 | |
| Shoulder butt | 2-4 | 300 | 170 | 35 | |
| Picnic shoulder | 5-7 | 300 | 170 | 35 | |
| LAMB | |||||
| Leg | 5-8 | 300 | 175-180 | 30-35 | |
| Shoulder (bone in) | 4-6 | 300 | 175-180 | 30-35 | |
| Rolled | 3-5 | 300 | 175-180 | 40-45 | |
| Cushion-style | 3-5 | 300 | 175-180 | 30-35 | |
| VEAL | |||||
| Leg | 5-8 | 300 | 170 | 25-35 | |
| Loin | 4-6 | 300 | 170 | 30-35 | |
| Rib (rack) | 3-5 | 300 | 170 | 30-35 | |
| Shoulder (bone in) | 5-8 | 300 | 170 | 25-35 | |
| Rolled | 4-6 | 300 | 170 | 40-45 | |
[1]Hams now on market which require shorter cooking period due to method of processing
Time-Table for Broiling[2]
| Approximate Total Cooking Time | |||||
|---|---|---|---|---|---|
| CUT | Weight Pounds | Rare Minutes | Medium Minutes | ||
| BEEF | |||||
| Chuck steak—1 inch | 2⅓ | 24 | 30 | ||
| 1½ inches | 4 | 40 | 45 | ||
| Rib steak—1 inch | 1½ | 15 | 20 | ||
| 1½ inches | 2 | 25 | 30 | ||
| 2 inches | 2¼ | 35 | 45 | ||
| Club steak—1 inch | 1 | 15 | 20 | ||
| 1½ inches | 1¼ | 25 | 30 | ||
| 2 inches | 1½ | 35 | 45 | ||
| Sirloin steak—1 inch | 3 | 20 | 25 | ||
| 1½ inches | 4¼ | 30 | 35 | ||
| 2 inches | 5¾ | 40 | 45 | ||
| Porterhouse steak—1 inch | 2 | 20 | 25 | ||
| 1½ inches | 2½ | 30 | 35 | ||
| 2 inches | 3 | 40 | 45 | ||
| Ground beef patties | |||||
| 1 inch thick by 3 inches | 4 ounces | 15 | 25 | ||
| LAMB | |||||
| Shoulder chops—1 inch | 3 ounces | Lamb chops are not served rare | 12 | ||
| 1½ inches | 6 ounces | 18 | |||
| 2 inches | 10 ounces | 22 | |||
| Rib Chops—1 inch | 2 ounces | 12 | |||
| 1½ inches | 4 ounces | 18 | |||
| 2 inches | 5 ounces | 22 | |||
| Loin chops—1 inch | 3 ounces | 12 | |||
| 1½ inches | 5 ounces | 18 | |||
| 2 inches | 6 ounces | 22 | |||
| Ground lamb patties | |||||
| 1 inch by 3 inches | 4 ounces | 18 | |||
| PORK | |||||
| Ham slice—tendered | |||||
| ½ inch | ¾-1 | Ham always cooked well done | 10-12 | ||
| 1 inch | 1½-2 | 16-20 | |||
| Canadian-style bacon | |||||
| ¼ inch slices | 6-8 | ||||
| ½ inch slices | 8-10 | ||||
| Bacon | 4-5 | ||||
[2]This time-table is based on broiling at a moderate temperature (350° F.). Rare steaks are broiled to an internal temperature of 140° F.; medium to 160° F. Lamb chops are broiled to 170° F. Ham is cooked well done. The time for broiling bacon is influenced by personal preference as to crispness.