|
|
Oven Heat
Equivilents |
Heat |
Temp |
|
|
|
Slow |
<250 |
|
|
|
Low |
300 |
|
|
|
Med Low |
325 |
|
|
|
Medium |
350 |
|
|
|
Med High |
400 |
|
|
|
High |
425 |
|
|
|
Hot |
450 |
|
|
|
Very Hot |
475 |
|
|
|
Screaming |
500 |
|
|
| |
| Beef |
Thickness
(inches) |
Weight
(pounds) |
Rare
(minutes) |
Med-Rare
(minutes) |
| Club Steak |
1 |
1 |
15 |
20 |
|
1½ |
1¼ |
25 |
30 |
|
2 |
1½ |
35 |
45 |
| Rib Steak |
1 |
1½ |
15 |
20 |
|
1½ |
2 |
25 |
30 |
|
2 |
2¼ |
35 |
45 |
| Porterhouse Steak |
1 |
2 |
20 |
25 |
|
1½ |
2½ |
30 |
35 |
|
2 |
3 |
40 |
45 |
| Sirloin Steak |
1 |
3 |
20 |
25 |
|
2 |
4¼ |
30 |
35 |
|
3 |
5¾ |
40 |
45 |
| Chuck Steak |
1 |
2 |
25 |
30 |
|
1½ |
4 |
40 |
45 |
| Ground Round* |
- |
¼ |
15 |
25 |
| |
| Lamb |
Thickness
(inches) |
Weight
(pounds) |
Cook Time
(minutes) |
|
| Loin Chop |
1 |
3 |
12 |
|
|
1½ |
5 |
18 |
|
|
2 |
6 |
22 |
|
| Rib Chop |
- |
2 |
12 |
|
|
- |
4 |
18 |
|
|
- |
5 |
22 |
|
| Shoulder Chop |
- |
3 |
12 |
|
|
- |
6 |
18 |
|
|
- |
10 |
22 |
|
| Ground Lamb* |
- |
4 |
18 |
|
| |
| Beef Roast |
Weight
(pounds) |
Oven
Temp |
Meat
Temp |
Cook Time
(per pound) |
| Standing Ribs |
6 - 8 |
300º |
140 - Rare |
18 - 20 |
|
|
|
160 - Med |
22 - 25 |
|
|
|
170 - Well |
27 - 30 |
| One Rib |
2 - 2½ |
350º |
140 - Rare |
33 |
|
|
|
160 - Med |
45 |
|
|
|
170 - Well |
50 |
| Rolled Ribs |
6 - 8 |
300º |
150 - Rare |
32 |
|
|
|
160 - Med |
38 |
|
|
|
170 - Well |
42 |
| Chuck Ribs* |
5 - 8 |
300º |
150 - Rare |
25 |
|
|
|
160 - Med |
28 |
|
|
|
170 - Well |
30 |
| Tenderloin |
- |
300º |
140 - Rare |
21 |
|
|
|
160 - Med |
25 |
| Top Round* |
- |
300º |
160 - Med |
23 |
|
|
|
170 - Well |
33 |
| |
| Lamb Roast |
Weight
(pounds) |
Oven
Temp |
Meat
Temp |
Cook Time
(per pound) |
| Leg |
6½ - 7½ |
300º |
175 - 180 |
30 - 35 |
| Shoulder, w/Bone |
4½ - 5½ |
300º |
175 - 180 |
30 - 35 |
| Shoulder, Rolled |
3 - 4 |
300º |
175 - 180 |
40 - 45 |
| Shoulder, Cushion |
3 - 4 |
300º |
175 - 180 |
30 - 35 |
| |
| Veal Roast |
Weight
(pounds) |
Oven
Temp |
Meat
Temp |
Cook Time
(per pound) |
| Leg |
7 - 8 |
300 |
185 |
25 |
| Loin |
4½ - 5 |
300 |
185 |
30 - 35 |
| Rack |
2½ - 3 |
300 |
185 |
30 - 35 |
| Shoulder, w/Bone |
7 |
300 |
185 |
25 |
| Shoulder, Rolled |
5 |
300 |
185 |
40 - 45 |
| |
| Pork Roast |
Weight
(pounds) |
Oven
Temp |
Meat
Temp |
Cook Time
(per pound) |
| Ham |
10 - 12 |
350º |
185 |
30 - 35 |
| Loin, Whole |
12 - 15 |
350º |
185 |
15 - 20 |
| Loin, Center |
3 - 4 |
350º |
185 |
35 - 40 |
| Loin, Ends |
3 - 4 |
350º |
185 |
45 - 50 |
| Shoulder, Whole |
12 - 14 |
350º |
185 |
30 - 35 |
| Shoulder, Rolled |
4 - 6 |
350º |
185 |
40 - 45 |
| Shoulder, Cushion |
4 - 6 |
350º |
185 |
35 - 40 |
| Pork Butt |
4 - 6 |
350º |
185 |
45 - 50 |
| |
| Smoked Pork |
Weight
(pounds) |
Oven
Temp |
Meat
Temp |
Cook Time
(per pound) |
| Whole Ham, Cured |
12 - 14 |
300º |
150 - 160 |
15 |
| Whole Ham |
12 - 14 |
300º |
170 |
25 |
| Half Ham, Cured |
6 |
300º |
150 - 160 |
20 |
| Half Ham |
6 |
300º |
170 |
30 |
| Cottage Butt |
2 - 4 |
300º |
170 |
35 |
| Picnic Shoulder |
3 - 10 |
300º |
170 |
35 |
| |
|
|
|
|
| *Highest Quality |
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