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Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib, P,oneless Rib, Rare 20-24 325'F 140'F}
Top Sirloil'_ Medium 24-28 325°F 16t)'F
(3 to 5 lbs.) x3,kql 28-32 325"F 170'F
B(*e{_h*11(]e rloi 1"1 RHre 10-14 325"F 140"F)
Med iu m 14-18 325°F 16tPF
Pork Boneqn, Bonele,v_ (',I to 5 lbs.) 23-27 325<F 17t)"F
Chops (1/2 to 1" thi(k) 2 chop'_ 30-!35 total 325<F 17t)°F
4 chops 35-40 total 325"F 170<F
6 chops 40-45 total 325'F 17t)°F
Ham Canine(I, Butt, Shank (3 to 5 lbs.) 14-18 325<F 14t)°F
(fu lly cooked)
Lamb Boneqn, Boneless (3 to 5 lbs.) Medium 17-20 325"F 16t)'F
"_\\*11 20-24 325'F 17t)°F
Seafood Fish, whole (3 to 5 lbs.) 30-40 total 400"F
Lobstel %dls (6 to 8 oz. each) 20-25 total 350°F
Pouhry Whole Chicken (2V_to 3J/-,lbs.) 24-26 350°F 180<-185<F
Colnish ttens k nstufl_'(1 (1 to 1½ lb%.) 50-55 total 350°F 180'-185<F
Stuflcd (1 to 1:/_lbs.) 55-60 total 351)°F 180<-185<F
I)uckli ng (4 to 5 lbs.) 24-26 325°F 180<-185<F
Tu lkey, whole*
[ nst t/f{_*(/(10 to 16 11)'<) 8-11 325/T 180°-185°F
L nstuflbd (18 to 24 lbs.) 7-10 325°F 180<>-185<>F
Tulke_ Breast (4 to 6 ll)s.) 16-1{) 325<>F 17t)°F
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