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CM Oven Care and Use ManualUpper/Lower Oven Operations
Page 41
Roasting Chart
Beef:
Pot roast,
3-4 pounds 1 350°F
(177º
C) 40 to 60 minutes per pound 170°F
(77ºC)
Beef Brisket 2 350°F
(177ºC) 50 to 60 minutes per pound 170°F
(77ºC)
Beef Chuck 1 350°F
(177ºC) 45 to 55 minutes per pound 170°F
(77ºC)
Meat Loaf 3 350°F
(177ºC) 60 to 90 minutes total time 170°F
(77ºC)
Poultry:
Chicken, whole or 1 375°F
(190ºC) 18 to 21 minutes per pound 170°F
(77ºC)*
halves
Chicken, pieces 1 375°F
(190ºC) 60 minutes total time
Turkey, whole 2 350°F
(177ºC) 11 to 15 minutes per pound 170°F
(77ºC)*
Pork:
Shoulder 1 325°F
(163ºC) 35 to 40 minutes per pound 170°F
(77ºC)
Smoked Ham, half 1 325°F
(163ºC) 2 to 3 hours total 160°F
(71ºC)
* Serving temperature is 175ºF. Cover with foil and let stand for 10-15 minutes.
Thigh
MEAT AND POULTRY – RACK OVEN TIME END TEMP
COVERED PAN LEVEL TEMPERATURE
140°F (60°C)
• Ham, pre-cooked (to reheat)
145°F (63°C)
• Fresh Beef, Veal, Lamb (medium rare)
160°F (71°C)
• Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
• Fresh Beef, Veal, Lamb (medium)
• Fresh Pork (medium)
• Fresh Ham (raw)
• Egg Dishes
FOOD SERVING TEMPERATURE GUIDELINES FROM FSIS
(USDA Food Safety & Inspection Service)
165°F (74°C)
• Ground Meat & Meat Mixtures (Turkey, Chicken)
• Stuffing (cooked alone or in bird)
• Leftovers & Casseroles
170°F (77°C)
• Fresh Beef, Veal, Lamb (well done)
• Poultry breasts
• Fresh Pork (well done)
180°F (82°C)
• Chicken & Turkey, whole
• Poultry thighs & wings
• Duck & Goose
NOTE: Eggs (not in a dish) – cook until yolk & white are firm.
Food Safety Guidelines