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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 con-
tinue to rise to desired doneness. Meat will also be easier to carve.
WEIGHT/ INTERNAL TIME
CUT AMOUNT TEMPERATURE HOURS
BEEF 350°-425°F/177°-218°C
boneless top sirloin roast (tri-tip) 1 1/2 - 2 medium rare 135°F/57°C 30 - 40 minutes
425°F/218°C medium 150°F/66°C 40 - 45 minutes
ribeye roast, small end 4 - 6 medium rare 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 135°F/57°C 30 - 40 minutes
425°F/218°C medium 150°F/66°C 40 - 50 minutes
rib roast 4 - 5 medium rare 135°F/57°C 1 3/4 - 3
350°F/177°C medium 150°F/66°C 2 1/2 - 3 3/4
round sirloin tip roast 3 - 4 medium rare 135°F/57°C 1 3/4 - 2
325°F/170°C medium 150°F/66°C 2 1/4 - 2 1/2
PORK 325°F/170°C
boneless loin roast 2 - 4 well 160°-170°F/71°-77°C 1 - 1 1/4
loin back ribs (spareribs) 2 - 4 well 160°-170°F/71°-77°C 1 1/4 - 1 3/4
country-style ribs 2 - 4 well 160°-170°F/71°/77°C 1 1/2 - 1 3/4
sirloin roast 3 - 4 well 160°-170°F/71°-77°C 2 - 3 1/2
tenderloin 2 - 3 well 160°-170°F/71°-77°C 1 1/2 - 2
HAM (fully cooked) 325°F/170°C
boneless 5 - 6 140°F/60°C 1 1/4 - 2 1/2
bone-in 5 - 7 140°F/60°C 2 - 4
FISH 450°F/232°C
fillets 2 - 4 fillets until fish flakes easily 4 - 6 minutes
with a fork Per 1/2 inch
thickness
POULTRY 325°-375°F/170°-190°C
Cornish hens 1 - 2 hens 185°F/85°C 1 - 1 1/2
375°F/190°C
turkey breast boneless 2 1/2 - 3 170°F/77°C 1 1/2 - 2 1/4
325°F/170°C
turkey breast 4 - 6 170°F/77°C 1 1/2 - 2 1/4
325°F/170°C 6 - 8 170°F/77°C 2 1/2 - 3 1/2
chicken, fryer whole 2 1/2 - 4 185°F/85°C 1 - 1 3/4
375°F/190°C
chicken, roaster whole 4 - 6 185°F/85°C 1 3/4 - 3 1/2
325°F/170°C