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COOKING CHART
Recommended temperatures and times are intended as a guide only. Adjustments must be made to compensate
for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance.
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb, poultry and
ham, and 325°F
(162.7°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1" (304.8 x 508 x 25.4 mm), full of water may be placed in the oven bottom to
supply humidity; this will reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 2
1
/2" (50.8 to 63.5 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness.
Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURES AND TIMES
PRODUCT TEMPERATURE APPROXIMATE TIME
Standing Rib Roast 250°F/121°C 3-4 Hrs. - Rare
Oven Ready - 15 lbs. (6.8 kg) 4-4
1
/2 Hrs. - Med.
Rolled Rib Roast - 20-22 lbs. (9.1-10 kg) 275°F/135°C 4 Hrs. - Med.
Veal Roast - 15 lbs. (6.8 kg) 300°F/148.9°C 3 Hrs. - Med. Well
Turkey - 15-20 lbs. (6.8-9.1 kg) 300°F/148.9°C 3 Hrs.
Meat Loaf - 8-10 lbs. (3.6-4.5 kg) 350°F/176.7°C 45 to 60 Min.
RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING
APPROXIMATE
TIME
PRODUCT TEMPERATURE (MIN.)
Cakes (Standard Oven)
3
1
/2 lbs. Sheet Cakes - 18 x 26 x 1" 350°F/176.7°C 45 Min.
3
1
/2 lbs. Sheet Cakes - 12 x 18 x 2" 350°F/176.7°C 1 Hr. and 15 Min.