Filter
Top Products
14.
Bake/Roasting Chart
1. Place meat, fat side up, on the wire rack and bake pan in a
preheated oven.
2. Season meat before or after cooking.
3. Insert meat thermometer into thickest part of meat, not touching
bone or fat.
4. Do not add water. Do not cover.
5. Roast to 5-10 degrees below desired doneness, (internal temperature).
6. Allow meat to stand 15-20 minutes before serving. Temperature will
continue to rise to desired doneness. Meat will also be easier to carve.
CUT WEIGHT INTERNAL TIME
AMOUNT TEMPERATURE HOURS
BEEF
350°-425°F/177°-218°C
Boneless top 1 1/2-2 medium rare
sirloin roast 135°F/57°C 30-40 minutes
(tri-tip) medium
425°F/218°C 150°F/66°C 40-45 minutes
Ribeye roast, 4-6 medium rare
small end 135°F/57°C 1 3/4 - 2
350°F/177°C medium
150°F/66°C 2 - 2 1/2
Tenderloin roast 2-3 medium rare
425°F/218°C 135°F/57°C 30-40 minutes
medium
150°F/66°C 40-50 minutes
Rib roast 4-5 medium rare
350°F/177°C 135°F/57°C 1 3/4 - 3
medium
150°F/66°C 2 1/2 - 3 3/4
Toaster Oven Broiler Use and Care Guide
389U_IB_25-5-02 25/5/02 10:45 Page 14