Cooking temperatures are important to monitor in order to insure meat is safely cooked to a proper temperature and for a suggested amount of time. When preparing meat, use the Cooking Temperature and Time Chart as a guide to check doneness for beef, pork, lamb, veal, chicken, and turkey when oven cooked, oven broiled, pan fried, pan broiled, grilled, cooked in a bag, slow cooked, roasted, and stewed.
Beef | Pork | Lamb | Poultry | Veal | Fish | Slow-cooker conversion
| BEEF | |||||||
| Oven Cooked | Approximate Cooking Time (Minutes per pound) | ||||||
| Cut |
Oven
Temp. |
Weight |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Standing rib (ribs 6-7 inches long) | 300-325°F | 6-8 lbs | 23-25 min | 24-28 min | 27-30 min | 28-34 min | 32-35 min |
|
Rib roast (chine bone removed) |
350°F |
4-6 lbs 6-8 lbs |
18-22 min 15-18 min |
22-26 min 18-22 min |
28-34 min 22-28 min |
34-36 min 28-30 min |
36-38 min 30-32 min |
| Rib eye roast | 350°F | 4-6 lbs | 18-20 min | 20-22 min | 20-24 min | 22-24 min | 22-26 min |
| Eye round roast | 325°F | 2-3 lbs | 35-38 min | 35-45 min | 45-53 min | 45-60 min | 55-68 min |
| Round tip roast | 325°F |
3-4 lbs 6-8 lbs |
28-30 min 16-18 min |
30-35 min 18-20 min |
38-45 min 23-25 min |
45-48 min 25-28 min |
48-50 min 28-30 min |
| Sirloin tip | 300-325°F | 3 1/2-4 lbs | 35 min | 36 min | 38 min | 39 min | 40 min |
| Rolled rib | 300-325°F | 5-7 lbs | 32 min | 35 min | 38 min | 43 min | 48 min |
| Rolled rump | 300-325°F | 4-6 lbs | 25 min | 26 min | 28 min | 29 min | 30 min |
| Whole tenderloin | 425°F | 4-5 lbs | 45-60 min total | 50-60 min total | 60-70 min total | ||
| Half tenderloin | 425°F | 2-3 lbs | 35-40 min total | 45-50 min total | |||
| Meatloaf | 350°F | 1 1/2 lb | 1 1/4 hr total | ||||
|
Start with meat at refrigerator temperature. Remove roast from oven when it reaches
5° to 10°F below desired doneness. The temperature will continue to rise
as the roast stands. |
|||||||
| Pan Fried | Approximate Cooking Time | ||||||
| Cut | Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
|
| Cube steak | 1/2 inch | 6-8 min | |||||
| Steak | 1 inch | 8-11 min | 11-12 min | 12-14 min | 14-15 min | 15-17 min | |
| Pan Broiled | Approximate Cooking Time | ||||||
| Cut | Thickness |
Rare (140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
|
| Cube steak | 1/2 inch | 5-8 min | |||||
| Rib eye steak |
1 inch 1 1/2 inch 2 inch |
15 min |
20 min 30 min 45 min |
||||
| Porterhouse steak |
1 inch 1 1/2 inch 2 inch |
20 min 30 min 40 min |
25 min 35 min 45 min |
||||
| Chuck blade steak |
3/4 inch 1 inch 1 1/2 inch |
14 min 20 min 35 min |
20 min 25 min 40 min |
||||
| Tenderloin steak |
1 inch 1 1/2 inch |
10 min 15 min |
15 min 20 min |
||||
| Sirloin steak |
1 inch 1 1/2 inch 2 inch |
20 min 30 min 40 min |
25 min 35 min 45 min |
||||
| Top loin steak |
1 inch 1 1/2 inch 2 inch |
15 min 25 min 35 min |
20 min 30 min 45 min |
||||
| Top round |
1 inch 1 1/2 inch |
20 min 30 min |
30 min 35 min |
||||
| Flank steak | 1-1 1/2 lbs | 12 min | 14 min | ||||
| Hamburger patty | 1 inch | 8 min | 12 min | ||||
| Broiled in Oven | Approximate Cooking Time for each side | ||||||
| Cut | Thickness |
Rare (140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
|
| Steak | 1" thick | 5 min | 6 min | 8 min | |||
| 2" thick | 16 min | 18 min | 20 min | ||||
| Grilled over med.-hot fire | Approximate Cooking Time for each side | ||||||
| Cut | Thickness/Weight |
Rare
(140°F)* |
Med-rare
(145°F)* |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
|
| Rib eye | 3/4 inch | 5-7 min | 6-8 min | 7-9 min | 8-10 min | 9-11 min | |
| New York strip | 1 inch | 8-10 min | 9-11 min | 10-12 min | 11-13 min | 12-14 min | |
| Flank steak | 1-1 1/2 lbs | 10-15 min | 14-18 min | 15-19 min | |||
|
Steaks: |
1 inch 1 1/2 inch 2 inch |
6-7 min 10-12 min 15-17 min |
6-8 min 11-13 min 16-18 min |
7-9 min 12-15 min 17-19 min |
8-10 min 14-18 min 18-20 min |
9-11 min 15-19 min 19-22 min |
|
| Ribs, back | cut in 1-rib portions | 10 min | |||||
| Tenderloin |
Half, 2-3 lbs Whole, 4-6 lbs |
10-12 min 12-15 min |
|||||
| Hamburger patty* | 1 inch thick/6-oz | 4 min | 5 min | 6 min | 7 min | 8 min | |
| *Hamburgers should be cooked to at least 160°F to eliminate the small risk of food-borne illnesses in small children, the elderly and those with compromised immune systems. | |||||||
| Cooked at 325°F in Oven Bag |
Total Weight |
Approximate Cooking Time |
Add Water to Oven Bag |
Meat
Thermometer Temperature |
||
| Cut |
Regular Size 10"x16" |
Large Size 14"x20" |
Turkey Size 19"x23 1/2" |
|||
| Chuck pot roast, boneless |
1 1/2-2 1/2 lbs 3-5 lbs |
1 3/4-2 hrs |
2 1/2-3 hrs |
1/2 cup 1/2 cup |
Fork Tender Fork Tender |
|
| Tri-tip roast | 1 1/2-2 lbs | 50-55 min | None | 145°F | ||
| Round tip roast (sirloin top) |
3-4 lbs
4-8 lbs |
1 1/2-1 3/4 hrs |
1 1/2-2 1/2 hrs |
1/4 cup |
145°F 145°F |
|
| Eye of round roast |
2-3 lbs 3-5 lbs |
1-1 1/4 hrs |
1 1/4-1 3/4 hrs |
1/4 cup 1/4 cup |
145°F 145°F |
|
| Top round (London broil) | 3-3 1/2 lbs | 55-60 min | 1/2 cup | 145°F | ||
| Rump roast |
2-4 lbs 4-8 lbs |
1 1/2-2 hrs |
2-2 1/2 hrs |
1/4 cup 1/4 cup |
160°F 160°F |
|
| Bottom round roast |
2-4 lbs 4-8 lbs |
1 1/2-2 hrs |
2-2 1/2 hrs |
1/4 cup 1/4 cup |
160°F 160°F |
|
| Prime rib roast |
2-3 lbs 3-5 lbs |
3/4-1 1/4 hrs |
1 1/2-2 hrs |
None None |
145°F 145°F |
|
| Beef rib roast, small end, 4 ribs | 8-10 lbs | 2 1/2-2 3/4 hrs | None | 145°F | ||
| Brisket, boneless, whole | 8-10 lbs | 3-3 1/4 hrs | 1/2 cup | Fork Tender | ||
| Brisket, boneless, half |
2-3 lbs 3-5 lbs |
1 1/2-2 hrs |
2 1/2-3 hrs |
1/2 cup 1/2 cup |
Fork Tender Fork Tender |
|
| Corned beef brisket |
2-3 lbs 3-5 lbs |
2 1/2-3 hrs |
3-3 1/2 hrs |
1/2 cup 1/2 cup |
Fork Tender Fork Tender |
|
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove beef from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||||
| PORK | ||||||
| Oven cooked at 350°F | Cut | Weight |
Meat Thermometer Reading |
Approximate Cooking Time
(Minutes per pound) |
||
| Fresh pork |
Crown roast Center loin roast (with bone) Boneless top loin roast Blade loin or sirloin Rolled loin Whole leg (fresh ham - bone-in) Whole leg (fresh ham, rolled) Half leg (bone-in) Leg half, shank or butt portion Boston butt Boston shoulder Tenderloin (roast at 425°-450°F) Picnic shoulder Rolled picnic shoulder Cushion style shoulder Spare ribs |
6-10 lbs 3-5 lbs 2-4 lbs 3-4 lb 3-5 lb 12-16 lbs 10-14 lbs 5-8 lbs 3-4 lbs 3-6 lbs 4-6 lbs 1/2-1 1/2 lbs 5-8 lbs 3-5 lbs 3-5 lbs 3 lbs |
160°F 160°F 160°F 170°F 170°F 170°F 170°F 170°F 160°-170°F 160°-170°F 170°F 160°F 170°F 170°F 170°F Well done |
20 min 20 min 20 min 40-45 min 35-40 min 22-26 min 24-28 min 35-40 min 40 min 45 min 40-45 min 25-35 min total 30-35 min 35-40 min 30-35 min 1 1/2-2 1/2 hrs total |
||
| Cured and smoked |
Arm picnic shoulder (bone-in) Shoulder boneless roll |
5-8 min 2-3 min |
170°F 170°F |
30 min 35-45 min |
||
|
Ham - Smoked, cook before eating |
Half ham - bone-in Whole ham Whole ham |
5-7 lbs 10-14 lbs 14-16 lbs |
160°F 160°F 160°F |
25-30 min 18-20 min 15-18 min |
||
|
Ham - Smoked fully cooked pork (heat at 325°F) |
Half ham - bone-in Half ham - boneless Whole ham - bone-in Whole ham - boneless Whole ham - boneless |
5-7 lbs 3-4 lbs 12-14 lbs 6-8 lbs 14-16 lbs |
140°F 140°F 140°F 140°F 140°F |
18-20 min 25-30 min 15 min 10-12 min 5-7 min |
||
| Grilled | Cut | Thickness | Medium (145°F) | Well (160°F) | ||
| Fresh pork |
Blade steak Chops Loin, rib and shoulder Patties |
1/2 inch 3/4 inch 1 1/4 - 1 1/2 inch 1/2 inch |
10-12 min 12-14 min 35-40 min 6-8 min |
12-14 min 14-19 min 40-45 min 8-10 min |
||
| Ham - Fully cooked | 8-10 min/lb | |||||
| Ham - Cook before eating |
3-4 lbs 5-7 lbs 10-14 lbs |
10-12 min/lb 12-18 min/lb 30-35 min/lb |
||||
| Start with meat at refrigerated temperature. Remove roast from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands. | ||||||
| Cooked at 325°F in Oven Bag |
Total Weight |
Approximate Cooking Time |
Add Water to Oven Bag |
Meat
Thermometer Temperature |
||
| Cut |
Regular Size 10"x16" |
Large Size 14"x20" |
Turkey Size 19"x23 1/2" |
|||
| Fresh ham (pork leg) |
5-8 lbs 12-14 lbs |
2-3 hrs |
3 1/2-4 hrs |
None 1/2 cup |
170°F 170°F |
|
| Top loin roast, boneless, tied |
2 1/2-3 lbs 4-6 lbs 10 lbs |
1 1/4-1 1/2 hrs |
1 1/2-1 3/4 hrs |
2-2 1/4 hrs |
1/4 cup 1/4 cup 1/2 cup |
160°F 160°F 160°F |
| Sirloin roast, bone-in |
2 1/2-3 1/2 lbs 4-6 lbs |
1 1/4-1 3/4 hrs |
2-2 1/4 hrs |
1/4 cup 1/4 cup |
160°F 160°F |
|
| Tenderloin, whole | 1 1/2-2 lbs | 35-40 min | None | 160°F | ||
| Pork chops (1/2" thick) |
3/4-1 lbs 1-1 1/2 lbs |
30-35 min |
30-35 min |
None None |
160°F 160°F |
|
| Spareribs |
1-1 1/2 lbs 1 1/2-4 lbs |
1 1/4-1 1/2 hrs |
1 1/4-1 1/2 hrs |
1/4 cup 1/4 cup |
Fork Tender Fork Tender |
|
| Boston butt roast (shoulder) |
2 1/2-3 lbs 4-6 lbs |
1 3/4-2 1/4 hrs |
2 1/2-3 hrs |
1/4 cup 1/4 cup |
170°F 170°F |
|
| Fresh picnic | 4-5 lbs | 2 1/2-3 hrs | 1/4 cup | 170°F | ||
| Smoked Pork | ||||||
| Smoked picnic | 5-8 lbs | 2 1/4-3 hrs | 1/4 cup | 170°F | ||
| Whole fully cooked ham, bone-in | 12-16 lbs | 2 1/2-3 1/4 hrs | None | 140°F | ||
| Fully cooked ham half, bone-in |
6-8 lbs 8-10 lbs |
1 1/2-2 hrs |
2-2 1/2 hrs |
None None |
140°F 140°F |
|
| Fully cooked ham half, boneless |
2-4 lbs 4-6 lbs 10-12 lbs |
1-1 3/4 hrs |
1 1/4-1 3/4 hrs |
2 1/4-2 3/4 hrs |
1/2 cup 1/2 cup 1/2 cup |
140°F 140°F 140°F |
| Smoked shank or rump half ham, spiral sliced - place cut side down | 8-10 lbs | 1 1/2-1 3/4 hrs | None | 140°F | ||
| Whole country ham, bone-in | 10-14 lbs | 3 1/2-4 1/2 hrs | Soak covered in water 24 hours before cooking; drain. Add 4 cups fresh water to bag to cook. | Fork Tender | ||
| Country ham half, bone-in | 5-7 lbs | 2 1/2-3 hrs | Soak covered in water 24 hours before cooking; drain. Add 2 cups fresh water to bag to cook. | Fork Tender | ||
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove pork from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||||
| LAMB | ||||
| Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
| Cut | Weight |
Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
| Whole leg |
5-7 lbs 7-9 lbs |
15-20 min 20-25 min |
20-25 min 25-30 min |
25-30 min 30-35 min |
| Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
| Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
| Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
|
Rib roast or rack
(cook at 375°F) |
1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
|
Crown roast, unstuffed (cook at 375°F) |
2-3 lbs | 25 min | 30 min | 35 min |
| Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
| Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
| Grilled with high heat |
Thinkness or Weight |
Approximate Cooking Time (Minutes per side) | ||
| Cut |
Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
|
| Chops - shoulder, loin or rib | 1 inch | 5 min | 8 min | 10 min |
| Steaks - sirloin, or leg | 1 inch | 5 min | ||
| Kabobs | 1 inch cubes | 4 min | ||
| Patties | 1/2 inch | 3 min | ||
| Leg, butterflied (indirect heat) | 4-7 pounds | 40-50 min total | ||
| Start with meat at refrigerated temperature. Remove roast from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands. | ||||
| Cooked at 325° in Oven Bag |
Total Weight |
Approximate Cooking Time | ||
| Cut |
Regular Size 10"x16" |
Large Size 14"x20" |
Turkey Size 19"x23 1/2" |
|
| Leg of lamb, bone-in | 8-10 lbs | 2-2 1/2 hrs | ||
| Leg of lamb, boneless | 7-8 lbs | 1 3/4-2 1/4 hrs | ||
| Leg roast, rolled, boneless |
2-4 lbs 4-5 lbs |
1-1 1/2 hrs |
1 1/2-2 hrs |
|
| Leg roast, half, bone-in | 3-5 lbs | 1-1 1/2 hrs | ||
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||
| POULTRY | ||||
| Oven Cooked | Approximate Cooking Time | |||
| Type | Temp. | Weight | Unstuffed | Stuffed |
| Chicken | 350°F |
2 1/2-3 lbs 3-4 lbs 4-6 lbs |
1 1/4-1 1/2 hrs 1 1/2-1 3/4 hrs 1 3/4-2 hrs |
1 1/2-1 3/4 hrs 1 3/4-24 hrs 2-2 1/4hrs |
| Cornish Hen | 350°F | 1-2 lbs | 1-1 1/4 hrs | 1 1/4-1 1/2 hrs |
| Capon | 325°F |
5-6 lbs 6-8 lbs |
1 3/4-2 hrs 2 1/4-3 1/2 hrs |
2 1/2-3 hrs 3-4 hrs |
|
Turkey, whole Breast, half Breast, whole Breast, whole Drumsticks Thighs Wings |
325°F |
8-12 lbs 12-14 lbs 14-18 lbs 18-20 lbs 20-24 lbs 2-3 lbs 4-6 lbs 6-8 lbs 3/4-1 lb 3/4-1 lb 6-8 oz |
2 3/4-3 hrs 3-3 3/4 hrs 3 3/4-4 1/4 hrs 4 1/4-4 1/2 hrs 4 1/2-5 hrs 50-60 min 1 1/2-1 1/4 hrs 2 1/4-3 1/4 hrs 2-2 1/4 hrs 1 3/4-2 hrs 1 3/4-2 1/4 hrs |
3-3 1/2 hrs 3 1/2-4 hrs 4-4 1/4 hrs 4 1/4-4 3/4 hrs 4 3/4-5 1/2 hrs |
| Goose | 350°F | 10-12 lbs | 2 3/4-3 1/4 hrs | 3-3 1/2 hrs |
| Duck | 350°F | 4-5 lbs | 2-2 1/2 hrs | 2 1/2-2 3/4 hrs |
| Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. | ||||
| Stewed | Approximate Cooking Time | |||
| Type | Weight | Unstuffed | Stuffed | |
| Whole broiler fryer | 3-4 lbs | 1-1 1/4 hrs | 1 1/4-1 3/4 hrs | |
| Whole roaster | 5-7 lbs | 1 3/4-2 hrs | 2-2 1/2 hrs | |
| Whole cornish hens | 18-24 oz | 35-40 min | 50-70 min | |
| Breast half, bone-in | 6-8 oz | 35-45 min | ||
| Breast half, boneless | 4 oz | 25-30 min | ||
| Leg or thigh | 8 or 4 oz | 40-50 min | ||
| Drumstick | 4 oz | 40-50 min | ||
| Wing or wingette/drumette | 2-3 oz | 35-45 min | ||
| Grilled |
Approximate Cooking Time Internal Temp. 180°F |
|||
| Type | Weight | Unstuffed | Stuffed | |
|
Whole broiler fryer (indirect heat) |
3-4 lbs | 60-70 min | 1 1/4-1 3/4 hrs | |
|
Whole roaster (indirect heat) |
5-7 lbs | 18-25 min/lb | 23-55 min/lb | |
|
Whole cornish hens (indirect heat) |
18-24 oz | 45-55 min | 1-1 1/2 hrs | |
|
Whole turkey
(indirect heat) |
8-12 lbs 12-16 lbs |
2-3 hrs 3-4 hrs |
||
|
Whole duckling (indirect heat) |
4 1/2 lbs | 2 1/2 hrs | ||
|
Whole goose (indirect heat) |
8-12 lbs | 18-20 min/lb | ||
|
Whole capon (indirect heat) |
4-8 lbs | 15-20 min/lb | ||
| Breast half, bone-in | 6-8 oz | 10-15 min/side | ||
| Breast half, boneless |
4 oz 6-8 oz |
8-10 min/side 10-15 min/side |
||
| Leg or thigh | 8 or 4 oz | 10-15 min/side | ||
| Drumstick |
4 oz 8-16 oz |
8-12 min/side 10-15 min/side |
||
| Wing or wingette/drumette | 2-3 oz | 8-12 min/side | ||
| Cooked at 350°F in Oven Bag | Approximate Cooking Time | |||
| Type |
Total Weight |
Regular Size 10" x 16" |
Large Size 14" x 20" |
Turkey Size 10" x 23 1/2" |
| Whole turkey, unstuffed |
8-12 lbs 12-16 lbs 16-20 lbs 20-24 lbs |
1 1/2-2 hrs |
2-2 1/2 hrs 2 1/2-3 hrs 3-3 1/2 hrs |
|
| Whole turkey, stuffed |
8-12 lbs 12-16 lbs 16-20 lbs 20-24 lbs |
2-2 1/2 hrs |
2 1/2-3 hrs 3-3 1/2 hrs 3 1/2-4 hrs |
|
| Turkey breast, bone-in |
4-8 lbs 10-12 lbs |
1 1/4-2 hrs |
2 1/4 - 2 3/4 hrs |
|
| Turkey breast, boneless |
2 1/2-3 lbs 5 lbs 8-12 lbs |
1 1/4-1 3/4 hrs |
2-2 1/4 hrs |
3-3 1/2 hrs |
| Turkey drumsticks |
1 1/2-2 lbs 2-3 lbs |
1 1/2-1 3/4 hrs |
1 1/2 - 1 3/4 hrs |
|
| Chicken pieces |
2-2 1/4 lbs 2 3/4-3 lbs |
45-50 min |
45-50 min |
|
| Chicken thighs |
1/2-1 1/2 lbs 1 1/2-2 1/4 lbs |
35-40 min |
35-40 min |
|
| Chicken drumsticks |
1-1 1/2 lbs 2-2 1/2 lbs |
35-40 min |
35-40 min |
|
| Chicken breast half, bone-in |
1 1/2-2 lbs 2-2 1/2 lbs |
40-45 min |
40-45 min |
|
| Chicken breast half, boneless |
3/4-1 lbs 1-1 1/2 lbs |
25-30 min |
25-30 min |
|
| Whole chicken |
3 1/2-4 lbs 5-7 lbs |
1-1 1/4 hrs |
1 1/4-1 1/2 hrs |
|
| Cornish hens |
1 1/2-3 1/2 lbs 4-7 lbs |
40-45 min |
55-60 min |
|
| Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||
| VEAL | |||
| Oven Cooked | Approximate Cooking Time | ||
| Cut | Temp. | Weight | (min. per lb.) |
| Boneless shoulder roast | 325°F | 3-5 lbs | 35-40 min |
| Leg rump or round roast (boneless) | 325°F | 3-5 lbs | 35-40 min |
| Boneless loin roast | 325°F | 3-5 lbs | 25-30 min |
| Rib roast | 325°F | 3-5 lbs | 30-40 min |
| Grilled | Approximate Cooking Time | ||
| Cut | Thickness | med. doneness | |
| Loin or rib chops | 1 inch | 12-14 min | |
| Arm or blade steak (marinated) | 3/4 inch | 16-18 min | |
| Shoulder kabobs | 1 1/4 inch cubes | 16-18 min | |
| Ground veal patties |
1/2 inch (4 oz. patty) |
12-14 | |
| Start with meat at refrigerator temperature. Remove roast when meat thermometer reads 155°-160°F; temperature will continue to rise as roast stands. | |||
| FISH | |||
| Baked | Approximate Cooking Time | ||
| Portion | Temp. |
Weight / Thickness |
Total Time |
| Whole | 350°F | 3-5 lbs | 35-40 min |
| Fillets | 350°F | 3-5 lbs | 35-40 min |
| Steaks | 350°F | 3-5 lbs | 25-30 min |
| Pan Fried | Turn Once | ||
| Whole | Med. | 8-15 min | |
| Fillets | Med. | .75 in. | 7-9 min |
| Steaks | Med. | 1 in. | 9-10 min |
| Deep Fried | |||
| Whole | 350°F |
3-5 min |
|
| Fillets | 350°F | .75 in. | 3-5 min |
| Steaks | 350°F | 1 in. | 4-6 min |
| Grilled - 4 in. from the Heat Source | Turn Once | ||
| Whole |
Med |
10-20 min | |
| Fillets | Med | .75 in. | 10-20 min |
| Steaks | Med | 1 in. | 10-20 min |
| Steaming - Over Gently Boiling Water | |||
| Whole | 10-12 min | ||
| Fillets | .75 in. | 10-12 min | |
| Steaks | 1 in. | 10-15 min | |
| Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture. | |||
| SLOW-COOKER CONVERSION | ||
| This chart provides a conversion from conventional cooking times to slow cooker cooking times. | ||
|
Conventional Oven Cooking Time |
Slow-Cooker Cooking Time |
|
| Low (200) | High (300) | |
| 15-30 min |
4-8 hrs |
1 1/2 hr |
| 30-40 min | 6-10 hrs | 3-4 hrs |
| 50 min-3 hrs | 8-18 hrs | 4-6 hrs |
| Most uncooked meat/poultry and vegetable combinations will require at least 8 hours on low. | ||
