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Operation
17
Suggested Times and Temperatures
Product _F _C Cook Time
Meats
Beef
Ribs
Rolled, boneless
Hip or r ump, boneless
325_F
325_F
325_F
165_C
165_C
165_C
rare - 16 mins/lb
med - 20 mins/lb
well - 25 mins/lb
add 10 mins/lb to above times
30 mins/lb
Veal
Bone-in cuts
Boned cuts
325_F
325_F
165_C
165_C
25 mins/lb
30 mins/lb
Lamb
Leg or shoulder
Shoulder, boned
325_F
325_F
165_C
165_C
35 mins/lb
40 mins/lb
Pork
Fresh bone-in cuts
Fresh boned cuts
Sliced h am (2” t hick)
Picnic h ams
Hams
Bacon
Sausages,links,patties
Frankfurters
Meat pies, deep dish
350_F
350_F
325_F
325_F
325_F
350_F
350_F
325_F
450_F
175_C
175_C
165_C
165_C
165_C
165_C
175_C
165_C
230_C
30-40 mins/lb
40-50 mins/lb
11/2hrs
35 minss/lb
25-30 minss/lb
depends on degree of doneness
30 mins/lb
8-10 minss/lb
12-15 mins/lb
Poultry (Weights are for unstuffed birds. S tuffed, add 15 mins/lb)
Chickens, 2-3 lbs
Chickens, over 5 lbs
Chicken pies
Turkeys, 10-16 lbs
Turkeys, 25 lbs
Ducks
Geese
350_F
325_F
450_F
325_F
325_F
175_C
165_C
230_C
165_C
165_C
35 mins/lb
20-25 mins/lb
15-25 mins/lb
18-20 mins/lb
15-18 mins/lb
Same as chickens
Same as turkeys
Fish
Fish, whole
Fish f illets
Shrimp fondue
Lobster
Oysters, casino
Oysters, devilled
Oysters, Rockefeller
Salmon loa f
350_F
350_F
350_F
400_F
350_F
350_F
450_F
350_F
175_C
175_C
175_C
200_C
175_C
175_C
230_C
175_C
15 mins/lb
15-20 mins/lb
45-60 mins/lb
Approximately 20 mins/lb
15 mins
15 mins
10 mins
45-90 mins./lb.
NOTE: Actual times and temperatures may vary considerably from those shown above. Theyare affectedby weight of load, tempera-
ture of the product, recipe, type of pan and calibration of thermostat. Should your recipe vary write in your proven time and
temperature for ready reference.