| Beef, ribs or loin, rare, per pound | 8 to 10 minutes |
| Beef, ribs or loin, well done, per pound | 12 to 16 minutes |
| Beef, ribs, rolled, rare | 12 to 15 minutes |
| Beef, ribs, rolled, well done | 15 to 18 minutes |
| Beef, fillet, rare | 20 to 30 minutes (hot oven) |
| Beef, fillet, well done | 1 hour |
| Mutton, leg, rare, per pound | 10 minutes |
| Mutton, leg, well done, per pound | 14 minutes |
| Mutton, forequarter, stuffed, per pound | 15 to 25 minutes |
| Lamb, well done, per pound | 15 to 20 minutes |
| Veal, well done, per pound | 18 to 22 minutes |
| Pork, well done, per pound | 20 minutes |
| Venison, rare, per pound | 10 minutes |
| Chicken, per pound | 15 to 20 minutes |
| Turkey, 8 to 10 pounds | 3 hours |
| Goose, 8 to 10 pounds | 2 hours or more |
| Duck, domestic | 1 hour or more |
| Duck, wild | 15 to 30 minutes (very hot oven) |
| Grouse | about 30 minutes |
| Small Birds | 15 to 20 minutes |
| Pigeons, potted or en casserole | 3 to 6 hours |
| Ham | 4 to 6 hours |
| Fish, whole | 45 minutes or longer |
| Small Fish and Fillets | about 20 minutes |
| Baked Beans with Pork | 6 to 8 hours |