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Salt pulls moisture out of meats. Season your
entire roast but only salt the fat portion.
3. TIMES AND TEMPERA
TURES
Products vary greatly. These times and tem-
peratures may need minor modifications to
meet your particular standards. Use your
pocket probe to determine what’s right for
you.
- Rare roast beef – 130F
- Medium roast beef – 140F
- Medium well roast beef – 150F
- Well done roast beef – 160F
- Hamburger – 165F
- Pork – 160F - 170F
- Chicken – 185F done and no “red bone”.
- Fish/Seafood – 160F
Here is a handy “Rule of Thumb” for roasting
meats at 325F
- Rare roast beef – 15/20 minutes per pound.
- Medium roast beef – 20/25 minutes per
pound.
- Well done roast beef – 30/35 minutes per
pound.
- Pork – 20/25 minutes per pound.
- Poultry – 20/25 minutes per pound.
- Ham [cured, not fresh] – 12/18 minutes per
pound. [Cured hams are already cooked so
all we have to do is heat them to 140F]
Here are some common products and their
approximate cooking times.
- Cookies 310F-325F for about 10-20 minutes,
depending on recipe and cookie size.
- Pies [10”] 350F for 45/60 minutes.
- Cakes [2-8” pans] – 325F for 25/30 minutes.
Check with a tooth pick.
- Pork roast [4lb.] - 325F for 1 hour 20 min-
utes.
- Hamburgers [1/4 lb. frozen] or 5 oz. skinless
ENGLISH
10
ENGLISH
boneless fresh chicken breasts – 400F for 15
minutes.
- Fish sticks [frozen, browned] – 350F for
15/18 minutes.
- Shrimp [fresh 26-30 ct.] 350F for 10 minutes.
- Salmon fillet [6 oz. fresh] 325F for 12/15 min
utes.
- Potatoes [90 ct. baked] 375F for 45/60 min-
utes.
- Pizza [frozen 14”] 400F for 18 minutes.
- “Pocket” type sandwiches 350F for 18/20
minutes.
- Mozzarella sticks 350F for 10 minutes.