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COOKING GUIDE (CONT.)
BEEF ROASTS
Standing Rib 4 – 6 325°F 12 to 15
Sirloin Tip 3 – 5 350°F 12 to 15
Tenderloin 3
1
⁄2 – 4 450°F 5 to 10
Pot Roast 4 – 6 300°F 19 to 26
Corned Beef 3
1
⁄2 – 4 300°F 10 to 15
LAMB
Leg 5 – 8 350°F 14 to 20
Shoulder, boneless 3 – 4 350°F 14 to 20
PORK
Loin Roast 3 – 5 350°F 13 to 19
Rolled Shoulder 4 – 6 350°F 21 to 26
Chops 4 – 5 325°F 10 to 15
Country-Style Ribs 8 – 10 450°F to brown and
then decreasetemp. to 250°F 10 to 15
SMOKED HAM
Bone-in, shank 10 – 15 325°F 12 to 15
Boneless 8 – 12 325°F 10 to 15
Fully cooked 5 – 10 325°F 9 to 17
VEAL
Loin 4 – 6 325°F 19 to 25
Shoulder 3 – 5 325°F 19 to 25
POULTRY
Chicken, whole 3
1
⁄2 – 5 350°F 9 to 14
Chicken, whole 6 – 8 350°F 10 to 15
Chicken, pieces 6 – 8 350°F 5 to 8
Turkey, prebasted 10 – 14 375°F 9 to 14
Turkey, prebasted 14 – 22 375°F 9 to 14
Turkey, fresh 10 – 14 350°F 9 to 14
Turkey, fresh 14 - 22 350°F 9 to 14
MEAT WEIGHT (LBS.) TEMP. MIN./LB.