|
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
25 min
35 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:
Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin
|
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
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.
|
|
