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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 APPROX. 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 AND TIMES FOR BAKING
PRODUCT TEMPERATURE APPROX. TIME (MIN.)
Cakes
Sheet Cakes - 18 x 26 x 1" 300 to 325°F/148.9 to 162.8°C 18 to 25
(457 x 661 x 25.4 mm) pan
Scaled 4
1
⁄2 to 6 lbs. (2 to 2.7 kg) per pan 325 to 360°F/162.8 to 182°C 20 to 23
Scaled 6 to 7
1
⁄2 lbs. (2.7 to 3.4 kg) per pan 335 to 350°F/168.3 to 176.7°C 22 to 25
Sheet Cakes - 18 x 26 x 2"
(457 x 661 x 50.8 mm) pan
Equals 2-12 x 18 x 2" 300 to 325°F/148.9 to 162.8°C 25 to 35
(304.8 x 661 x 50.8 mm) pans
Scaled 10-12 lbs. (4.5-5.4 kg) per
18 x 26 x 2" (457 x 661 x 50.8 mm) pan or
5-6 lbs. (2.3-27 kg) per 12 x 18 x 2"
(304.8 x 661 x 50.8 mm) pan