COOKING AND ROASTING TIMES FOR MEAT

Roasting Times for Meat

The cooking and roasting times on this page are approximate and are intended as a suggested cooking technique. They are indicative of roasting in an open baking tray: recipes that require the meat to be covered may vary and will be specified in the recipe. If you are new to roasting meat, a meat thermometer is useful to ensure that the meat has been cooked as desired. This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape.

It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared. Alternatively there are now a number of companies selling excellent-quality meat online.

You can use these links to go quickly to the meat you need...
Beef - Chicken - Lamb - Pork - Veal

Beef

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The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavour and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is highly recommended.

Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.

BEEF Cooking Times and Temperatures

Oven Baked or Roasted Beef
Beef Cut Oven
Temp.
Weight
(pounds)
Approximate Cooking Time (mins per pound)
Rare
60ºC
(140ºF)
Medium-rare
63ºC
(145ºF)
Medium
71ºC
(160ºF)
Medium-well
74ºC
(165ºF)
Well Done
77ºC
(170ºF)
Standing rib (ribs
6"-7" long)
300-325ºF
150-165ºC
6-8 lbs 23-25 min. 24-28 min. 27-30 min. 28-34 min 32 - 35 min
Rib roast (chine
bone removed)
350ºF
180ºC
4-6 lbs 18-22 min. 22-26 min. 28-34 min. 34-36 min. 36-38 min.
6-8 lbs 15-18 min. 18-22 min. 22-28 min. 28-30 min. 30-32 min.
Rib eye roast 350ºF
180ºC
4-6 lbs 18-20 min. 20-22 min. 20-24 min. 22-24 min. 22-26 min.
Eye round roast 325ºF
165ºC
2 - 3 lbs 35-38 min. 35-45 min. 45-53 min. 45-60 min. 55-68 min.
Round tip roast 325ºF
165ºC
3-4 lbs 28-30 min. 30-35 min. 38-45 min. 45-48 min. 48-50 min.
6-8 lbs 16-18 min. 18-20 min. 23-25 min. 25-28 min. 28-30 min.
Sirloin tip 300-325ºF
150-165ºC
3½-4 lbs 35 min. 36 min. 38 min. 39 min. 40 min.
Rolled rib 300-325ºF
150-165ºC
5-7 lbs 32 min. 35 min. 38 min. 43 min. 48 min.
Rolled rump 300-325ºF
150-165ºC
4-6 lbs 25 min. 26 min. 28 min. 29 min. 30 min.
Whole tenderloin 425ºF
220ºC
4-5 lbs 45-60
min. total
50-60
min. total
60-70
min. total
Half tenderloin 425ºF
220ºC
2 - 3 lbs 35-40
min. total
45-50
min. total
Meatloaf 350ºF
180ºC
1½ lbs 75 min. total
Note: Start with meat at room temperature. Remove from the oven when it reaches
5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands.
Pan Fried Beef
Beef Cut Thickness Approximate Cooking Time (total time)
Rare
60ºC
(140ºF)
Medium-rare
63ºC
(145ºF)
Medium
71ºC
(160ºF)
Medium-well
74ºC
(165ºF)
Well Done
77ºC
(170ºF)
Cube steak ½" 6-8 min.
Steak 1" 8-11 min. 11-12 min. 12-14 min. 14-15 min. 15-17 min.
Pan Broiled Beef
Beef Cut Thickness Approximate Cooking Time (total time)
Rare
60ºC
(140ºF)
Medium-rare
63ºC
(145ºF)
Medium
71ºC
(160ºF)
Medium-well
74ºC
(165ºF)
Well Done
77ºC
(170ºF)
Cube steak ½" 5-8 min.
Rib eye steak 1"

15 min.

20 min.
1½" 25 min. 30 min.
2" 35 min. 45 min.
Porterhouse steak 1" 20 min. 25 min.
1½" 30 min. 35 min.
2" 40 min. 45 min.
Chuck blade steak ¾" 14 min. 20 min.
1" 20 min. 25 min.
1½" 35 min. 40 min.
Tenderloin steak 1" 10 min. 15 min.
1½" 15 min. 20 min.
Sirloin steak 1" 20 min. 25 min.
1½" 30 min. 35 min.
2" 40 min. 45 min.
Top loin steak 1" 15 min. 20 min.
1½" 25 min. 30 min.
2" 35 min. 45 min.
Top round 1" 20 min. 30 min.
1½" 30 min. 35 min.
Flank steak 1 - 1½ lbs 12 min. 14 min.
Hamburger patty* 1" 8 min. 12 min.
Oven Broiled Beef
Beef Cut Thickness Approximate Cooking Time (for each side)
Rare
60ºC
(140ºF)
Medium-rare
63ºC
(145ºF)
Medium
71ºC
(160ºF)
Medium-well
74ºC
(165ºF)
Well Done
77ºC
(170ºF)
Steak 1" 5 min. 6 min. 8 min.
Steak 2" 16 min. 18 min. 20 min.
Beef Grilled with Medium-high Heat
Beef Cut Thickness/Weight Approximate Cooking Time (for each side )
Rare
60ºC
(140ºF)*
Medium-rare
63ºC
(145ºF)*
Medium
71ºC
(160ºF)
Medium-well
74ºC
(165ºF)
Well Done
77ºC
(170ºF)
Rib eye ¾" 5-7 min. 6-8 min. 7-9 min. 8 - 10 min. 9-11 min.
New York strip 1" 8 - 10 min. 9-11 min. 10-12 min. 11-13 min. 12-14 min.
Flank steak 1 - 1½ lbs 10-15 min. 14-18 min. 15-19 min.

Steaks
(Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin)

1"

6-7 min.

6-8 min.

7-9 min.

8 - 10 min.

9-11 min.

1½" 10-12 min. 11-13 min. 12-15 min. 14-18 min. 15-19 min.
2" 15-17 min. 16-18 min. 17-19 min. 18-20 min. 19-22 min.
Ribs (back) cut in 1-rib portions 10 min.
Tenderloin Half: 2 - 3 lbs 10-12 min.
Whole: 4-6 lbs 12-15 min.
Hamburger patty* 1" thick/6-oz 4 min. 5 min. 6 min. 7 min. 8 min.
*Note: Hamburgers should be cooked to at least 71ºC (160ºF) to reduce the risk of food-borne
illnesses in small children, the elderly, and those with compromised immune systems.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different..
Beef Cooked at 160°C (325ºF) in an Oven Bag
Beef Cut Total
Weight
Approximate Cooking Time (total time) Add Water
to Oven Bag
Meat Thermometer
Temperature
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
Turkey-Size
Oven Bag
19"x 23½"
Chuck pot roast
(boneless)
1½ -2½ lbs 1 - 2 hrs ½ cup Fork Tender
3 - 5 lbs 2 - 3 hrs ½ cup Fork Tender
Tri-tip roast 1½ - 2 lbs 50-55 min. None 63ºC
(145ºF)
Round tip roast
(sirloin top)
3 - 4 lbs 1½ - 1¾ hrs

¼ cup

63ºC
(145ºF)
4 - 8 lbs 1½ - 2½ hrs ¼ cup 63ºC
(145ºF)
Eye of round roast 2 - 3 lbs 1 - 1 hrs
¼ cup 63ºC
(145ºF)
3 - 5 lbs 1 - 1 hrs ¼ cup 63ºC
(145ºF)
Top round
(London broil)
3 - 3½ lbs 55 - 60 min. ½ cup 63ºC
(145ºF)
Rump roast 2 - 4 lbs 1 - 2 hrs ¼ cup 71ºC
(160ºF)
4 - 8 lbs 2 - 2 hrs ¼ cup 71ºC
(160ºF)
Bottom round roast 2-4 lbs 1 - 2 hrs ¼ cup 71ºC
(160ºF)
4 - 8 lbs 2 - 2 hrs ¼ cup 71ºC
(160ºF)
Prime rib roast 2 - 3 lbs - 1 hrs None 63ºC
(145ºF)
3 - 5 lbs 1 - 2 hrs None 63ºC
(145ºF)
Beef rib roast
(small end, 4 ribs)
8 - 10 lbs 2½-2¾ hrs None 63ºC
(145ºF)
Brisket
(boneless, whole)
8 - 10 lbs 3 - 3 hrs ½ cup Fork Tender
Brisket
(boneless, half)
2 - 3 lbs 1 - 2 hrs ½ cup Fork Tender
3 - 5 lbs 2 - 3 hrs ½ cup Fork Tender
Corned beef brisket 2 - 3 lbs 2 - 3 hrs ½ cup Fork Tender
3 - 5 lbs 3 - 3 hrs ½ cup Fork Tender
Oven Bag Instructions: Preheat the oven to 160ºC (325ºF). Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs, gather the oven bag loosely around the beef allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.


Chicken

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked chicken. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken.

Use the following chart as a guide for whole chicken cooking times, as well as for parts of a chicken, such as the proper chicken breast cooking time. Cooking times are provided for oven-baked or roasted chicken, stewed chicken, grilled chicken, or chicken that is inserted into an oven bag prior to cooking.

CHICKEN Cooking Times and Temperatures

Oven Baked or Roasted Chicken
Type of Whole Chicken Oven Temperature Weight Approximate Cooking Time
Unstuffed Stuffed
Chicken (whole) 180ºC (350ºF) 2½ - 3 lbs 1 - 1 hrs 1 - 1 hrs
Chicken (whole) 180ºC (350ºF) 3 - 4 lbs 1 - 1 hrs 1 - 2 hrs
Chicken (whole) 180ºC (350ºF) 4 - 6 lbs 1 - 2 hrs 2 - 2 hrs
Cornish Hen 180ºC (350ºF) 1 - 2 lbs 1 - 1 hrs 1 - 1 hrs
Capon 160ºC (325ºF) 5 - 6 lbs 1 - 2 hrs 2 - 3 hrs
Capon 160ºC (325ºF) 6 - 8 lbs 2 - 3 hrs 3 - 4 hrs
Note: Start with chicken at room temperature. Remove the chicken from the oven when the
meat thermometer reads 175º- 345ºF; the temperature will continue to rise as the chicken stands.
Stewed Chicken
Type of Whole Chicken or Chicken Part Weight Approximate Cooking Time
Unstuffed Stuffed
Whole broiler fryer 3 - 4 lbs 1 - 1 hrs 1 - 1 hrs
Whole roaster 5 - 7 lbs 1 - 2 hrs 2 - 2 hrs
Whole Cornish hens 18 - 24 oz 35 - 40 mins 50 - 70 mins
Breast half (bone-in) 6 - 8 oz 35 - 45 mins
Breast half (boneless) 4 oz 25 - 30 mins
Leg or thigh 8 or 4 oz 40 - 50 mins
Drumstick 4 oz 40 - 50 mins
Wing or wingette/drumette 2 - 3 oz 35 - 45 mins
Grilled Chicken
Type of Whole Chicken or Chicken Part Weight Approximate Cooking Time
(internal temperature 180ºF)
Unstuffed Stuffed
Whole broiler fryer (indirect heat) 3 - 4 lbs 60 - 70 mins 1 - 1 hrs
Whole roaster (indirect heat) 5 - 7 lbs 18 - 25 mins
per lb.
23 - 55 mins
per lb.
Whole Cornish hens (indirect heat) 18 - 24 oz 45 - 55 mins 1 - 1 hrs
Whole capon (indirect heat) 4 - 8 lbs 15 - 20 mins
per lb.
Breast half (bone-in) 6 - 8 oz 10 - 15 mins
per side
Breast half (boneless) 4 oz 8- 10 mins
per side
Breast half (boneless) 6 - 8 oz 10 - 15 mins
per side
Leg or thigh 8 or 4 oz 10 - 15 mins
per side
Drumstick 4 oz 8 - 12 mins
per side
Drumstick 8 - 16 oz 10 - 15 mins
per side
Wing or wingette/drumette 2 - 3 oz 8 - 12 mins
per side
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature.
Chicken Cooked at 180ºC (350ºF) in an Oven Bag
Type of Whole Chicken
or Chicken Part
Total Weight Approximate Cooking Time
Regular-Size
Oven Bag
10" x 16"
Large Size
Oven Bag
14" x 20"
Turkey Size
Oven Bag
19" x 23½"
Chicken pieces 2 - 2¼ lbs 45 - 50 mins
Chicken pieces 2¾ - 3 lbs 45 - 50 mins
Chicken thighs ½ - 1½ lbs 35 - 40 mins
Chicken thighs 1½ - 2¼ lbs 35 - 40 mins
Chicken drumsticks 1 - 1½ lbs 35 - 40 mins
Chicken drumsticks 2 - 2½ lbs 35 - 40 mins
Chicken breast half (bone-in) 1½ - 2 lbs 40 - 45 mins
Chicken breast half (bone-in) 2 - 2½ lbs 40 - 45 mins
Chicken breast half (boneless) ¾ - 1 lbs 25 - 30 mins
Chicken breast half (boneless) 1 - 1½ lbs 25 - 30 mins
Whole chicken 3½ - 4 lbs 1 - 1 hrs
Whole chicken 5 - 7 lbs 1 - 1 hrs
Cornish hens 1½ - 3½ lbs 40 - 45 mins
Cornish hens 4 - 7 lbs 55 - 60 mins
Oven Bag Instructions: Preheat the oven to 350ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the chicken. Brush the chicken with vegetable oil or butter. Remove the chicken from the oven when the meat thermometer reaches 180ºF. If it is necessary to use a turkey-size oven bag for a chicken, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.


Lamb

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure the proper doneness of lamb.

Whether you are looking for a boneless leg of lamb cooking time or a rack of lamb cooking time, use the following chart as a cooking time and temperature guide for lamb cuts that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.


 

LAMB Cooking Times and Temperatures

Lamb Oven Roasted at 160ºC (325ºF)
Lamb Cut Weight Approximate Cooking Time (mins per lb.)
Medium-rare
(145ºF)
Medium
(160ºF)
Well Done
(170ºF)
Whole leg 5 - 7 lbs 15-20 mins 20-25 mins 25-30 mins
7 - 9 lbs 20-25 mins 25-30 mins 30-35 mins
Leg (shank half) 3 - 4 lbs 25-30 mins 30-40 mins 35-45 mins
Leg (sirloin half) 3 - 4 lbs 25 mins 35 mins 45 mins
Leg roast (boneless) 4 - 7 lbs 20 mins 25 mins 30 mins
Rib roast or rack
(cook at 375ºF)
1½ - 2½ lbs 30 mins 35 mins 40 mins
Crown roast
(unstuffed cook at 375ºF)
2 - 3 lbs 25 mins 30 mins 35 mins
Shoulder roast 4 - 6 lbs 20 mins 25 mins 30 mins
Shoulder roast (boneless) 3½ - 6 lbs 35 mins 40 mins 45 mins

Note: Start with meat at room temperature. Remove from the oven when it reaches
5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands.
Lamb Grilled with High Heat
Lamb Cut Thickness
or Weight
Approximate Cooking Time (mins per side)
Medium-rare
(145ºF)
Medium
160ºF)
Well Done
(170ºF)
Chops
(shoulder, loin, or rib)
1" 5 mins 8 mins 10 mins
Steaks (sirloin or leg) 1" 5 mins
Kabobs 1" cubes 4 mins
Patties ½" 3 mins
Leg (butterflied, cooked with indirect heat) 4 - 7 lbs 40 - 50 mins total
Lamb Cooked at 160ºC (325ºF) in an Oven Bag
Lamb Cut Total Weight Approximate Cooking Time (total time)
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
Turkey-Size
Oven Bag
19"x 23½"
Leg of lamb (bone-in) 8 - 10 lbs 2 - 2 hrs
Leg of lamb (boneless) 7 - 8 lbs 1 - 2 hrs
Leg roast (rolled, boneless) 2 - 4 lbs 1 - 1 hrs
4 - 5 lbs 1 - 2 hrs
Leg roast (half, bone-in) 3 - 5 lbs 1 - 1 hrs
Oven Bag Instructions: Preheat the oven to 325ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150ºF or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs, gather the oven bag loosely around the lamb meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.

Remove the joint from the oven and rest for 15-20 mins before carving. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.

Pork

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked pork. Using an accurate meat thermometer is the best way to ensure the proper doneness of pork.

Whether you are looking for a pork loin cooking time or a pork chop cooking time, use the following chart as a cooking time and temperature guide for pork cuts (including ham) that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.

PORK Cooking Times and Temperatures

Pork Oven Baked or Roasted at 180ºC (350ºF)
Type of Pork Pork Cut Weight Meat
Thermometer
Temperature
Approximate
Cooking Time
(mins per pound)
Fresh pork Crown roast 6 - 10 lbs 63ºC (145ºF) 12 mins
Center loin roast (with bone) 3 - 5 lbs 63ºC (145ºF) 20 mins
Boneless top loin roast 2 -4  lbs 63ºC (145ºF) 20 mins
Blade loin or sirloin 3 - 4 lbs 63ºC (145ºF) 27 - 32 mins
Rolled loin 3 - 5 lbs 63ºC (145ºF) 35 - 40 mins
Whole leg (fresh ham, bone-in) 12 - 16 lbs 63ºC (145ºF) 15 mins
Whole leg (fresh ham, rolled) 10 - 14 lbs 63ºC (145ºF) 20 mins
Half leg (bone-in) 5 - 8 lbs 63ºC (145ºF) 22 - 25 mins
Leg half (shank or butt portion) 3 - 4 lbs 63ºC (145ºF) 22 - 25 mins
Boston butt 3 - 6 lbs 63ºC (145ºF) 20 mins
Boston shoulder
4 - 6 lbs 63ºC (145ºF) 20 mins
Tenderloin (roast at 425º- 450ºF) ½ - 1½ lbs 63ºC (145ºF) 20 - 27 mins total
Picnic shoulder 5 - 8 lbs 63ºC (145ºF) 25 - 30 mins
Rolled picnic shoulder
3 - 5 lbs 63ºC (145ºF) 25 mins
Cushion style shoulder 3 - 5 lbs 63ºC (145ºF) 30 - 35 mins
Spare ribs 3 lbs Tender 1½ - 2 hrs total
Cured and Smoked Arm picnic shoulder (bone-in) 5 - 8 lbs 63ºC (145ºF) 20 - 25 mins
Shoulder boneless roll 2 - 3 lbs 63ºC (145ºF) 35 - 45 mins
Ham, smoked
(cook before eating)
Half ham (bone-in) 5 - 7 lbs 63ºC (145ºF) 25 - 30 mins
Whole ham 10 - 14 lbs 63ºC (145ºF) 18 - 20 mins
Whole ham 14 - 16 lbs 63ºC (145ºF) 15 - 18 mins
Ham, smoked
(fully cooked pork,
heat at 160ºC (325ºF))
Half ham (bone-in) 5 - 7 lbs 60ºC (140ºF) 12 - 14 mins
Half ham (boneless) 3 - 4 lbs 60ºC (140ºF) 15 - 20 mins
Whole ham (bone-in) 12 - 14 lbs 60ºC (140ºF) 15 mins
Whole ham (boneless)
6 - 8 lbs 60ºC (140ºF) 15 - 17 mins
Whole ham (boneless) 14 - 16 lbs 60ºC (140ºF) 8 - 12 mins
Note: Start with meat at room temperature. Remove from the oven when it reaches
5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands.
Grilled Pork
Type of Pork Pork Cut Thickness Medium
(145ºF)
Well Done
(160ºF)
Fresh pork Blade steak
Cook to 63ºC (145ºF)
½" 6-8 mins 8 - 10 mins
Chops
Cook to 63ºC (145ºF)
¾" 8 - 10 mins 10 - 15 mins
Loin (rib or shoulder)
Cook to 63ºC (145ºF)
1¼ - 1½" 20-30 mins 40 - 45 mins
Patties
Cook to 71ºC (160ºF)
½" 8 - 10 mins 8 - 10 mins
Ham
(fully cooked)
Cook to 60ºC (140ºF) 8 - 10 mins
per pound
Ham
(cook before eating)
Cook to 63ºC (145ºF) 3 - 4 lbs 10 - 12 min. per lb.
5 - 7 lbs 12 - 18 min. per lb.
10 - 14 lbs 30 - 35 min. per lb.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different.
Pork Cooked at 160ºC (325ºF) in an Oven Bag
Note: The cooking times below are for cooking pork to 160ºF. Estimated cooking times
can be reduced for fresh or not fully cooked pork at 145ºF.
Type of
Fresh
Pork Cut
Total
Weight
Approximate Cooking Time (total time) Add Water
to Oven Bag
Meat
Thermometer
Temperature
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
Turkey-Size
Oven Bag
19"x 23½"
Fresh ham
(pork leg)
5 - 8 lbs 2 - 3 hrs None 63ºC (145ºF)
12 - 14 lbs 3 - 4 hrs ½ cup 63ºC (145ºF)
Top loin roast
(boneless, tied)
2½ - 3 lbs 1-1 hrs ¼ cup 63ºC (145ºF)
4 - 6 lbs 1-1 hrs ¼ cup 63ºC (145ºF)
10 lbs 2 - 2 hrs ½ cup 63ºC (145ºF)
Sirloin roast
(bone-in)
2½ - 3½ lbs 1-1 hrs ¼ cup 63ºC (145ºF)
4-6 lbs 2 - 2 hrs ¼ cup 63ºC (145ºF)
Tenderloin (whole) 1½ - 2 lbs 35 - 40 mins None 63ºC (145ºF)
Pork chops
(½" thick)
¾ - 1 lbs 30-35 mins None 63ºC (145ºF)
1 - 1½ lbs 30 - 35 mins None 63ºC (145ºF)
Spareribs 1 - 1½ lbs 1-1 hrs ¼ cup Fork Tender
1½ - 4 lbs 1 - 1 hrs ¼ cup Fork Tender
Boston butt roast (shoulder) 2½ - 3 lbs 1-2 hrs ¼ cup 63ºC (145ºF)
4 - 6 lbs 2 - 3 hrs ¼ cup 63ºC (145ºF)
Fresh picnic 4 - 5 lbs 2 - 3 hrs ¼ cup 63ºC (145ºF)
Type of
Smoked
Pork Cut
Total
Weight

Approximate Cooking Time (total time)
Add Water
to Oven Bag
Meat
Thermometer
Temperature
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
Turkey-Size
Oven Bag
19"x 23½"
Smoked Picnic 5 - 8 lbs 2 - 3 hrs ¼ cup 63ºC (145ºF)
Whole fully cooked ham
(bone-in)
12 - 16 lbs 2 - 3 hrs None 60ºC (140ºF)
Fully cooked ham half (bone-in) 6 - 8 lbs 1 - 2 hrs None 60ºC (140ºF)
8 - 10 lbs 2 - 2 hrs None 60ºC (140ºF)
Fully cooked ham half (boneless) 2 - 4 lbs 1 - 1 hrs ½ cup 60ºC (140ºF)
4 - 6 lbs 1 - 1 hrs ½ cup 60ºC (140ºF)
10 - 12 lbs 2 - 2 hrs ½ cup 60ºC (140ºF)
Smoked shank or rump half ham (spiral sliced, place cut side down) 8 - 10 lbs 1 - 1 hrs None 60ºC (140ºF)
Whole country ham (bone-in) 10 - 14 lbs 3 - 4 hrs Fork Tender
For these two, soak covered in water for 24 hrs before cooking. Drain, then add 4 cups of fresh water to the bag to cook.
Country ham half
(bone-in)
5 - 7 lbs 2 - 3 hrs Fork Tender
Oven Bag Instructions: Preheat the oven to 325ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the cut of pork. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender (see the note at the top of the Oven Bag Cooking Chart in regard to cooking times). If using a turkey-size oven bag for a pork cut smaller than 12 lbs, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.


Roast Turkey

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked turkey. Using an accurate meat thermometer is the best way to ensure the proper doneness of turkey meat.

Use the following chart as a turkey cooking time and temperature guide for whole turkeys and turkey parts that are oven baked or roasted, grilled, or are inserted into an oven bag prior to cooking the turkey.

TURKEY Cooking Times and Temperatures

Turkey Oven Roasted at 160ºC (325ºF)
Type Weight Approximate Cooking Time
Unstuffed Stuffed
Turkey (whole) 8 - 12 lbs 2 - 3 hrs 3 - 3 hrs
Turkey (whole) 12 - 14 lbs 3 - 3 hrs 3 - 4 hrs
Turkey (whole) 14 - 18 lbs 3 - 4 hrs 4 - 4 hrs
Turkey (whole)
18 - 20 lbs 4 - 4 hrs 4 - 4 hrs
Turkey (whole) 20 - 24 lbs 4 - 5 hrs 4 - 5 hrs
Breast (half) 2 - 3 lbs 50 - 60 mins
Breast (whole) 4 - 6 lbs 1 - 2 hrs
Breast (whole) 6 - 8 lbs 2 - 3 hrs
Drumsticks ¾ - 1 lb. 2 - 2 hrs
Thighs ¾ - 1 lb. 1 - 2 hrs
Wings 6 - 8 oz 1 - 2 hrs
Note: Start with turkey at room temperature. Remove from the oven when it reaches 5ºC (10ºF)
below the desired doneness. The temperature will continue to rise as the turkey stands.
Grilled Turkey
Type Weight Approximate Cooking Time
(internal temperature 180ºF)
Unstuffed Stuffed
Whole turkey (indirect heat) 8 - 12 lbs 2 - 3 hrs
Whole turkey (indirect heat) 12 - 16 lbs 3 - 4 hrs
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different.
Turkey Cooked at 180ºC (350ºF) in an Oven Bag
Type Total Weight Approximate Cooking Time
Regular-Size
Oven Bag
10" x 16"
Large-Size
Oven Bag
14" x 20"
Turkey-Size
Oven Bag
19" x 23½"
Whole turkey (unstuffed) 8 - 12 lbs 1 - 2 hrs
Whole turkey (unstuffed) 12 - 16 lbs 2 - 2 hrs
Whole turkey (unstuffed) 16 - 20 lbs 2 - 3 hrs
Whole turkey (unstuffed) 20 - 24 lbs 3 - 3 hrs
Whole turkey (stuffed) 8 - 12 lbs 2 - 2 hrs
Whole turkey (stuffed) 12 - 16 lbs 2 - 3 hrs
Whole turkey (stuffed) 16 - 20 lbs 3 - 3 hrs
Whole turkey (stuffed) 20 - 24 lbs 3 - 4 hrs
Turkey breast (bone-in) 4 - 8 lbs 1 - 2 hrs
Turkey breast (bone-in) 10 - 12 lbs 2 - 2 hrs
Turkey breast (boneless) 2½ - 3 lbs 1 - 1 hrs
Turkey breast (boneless) 5 lbs 2 - 2 hrs
Turkey breast (boneless) 8 - 12 lbs 3 - 3 hrs
Turkey drumsticks 1½ - 2 lbs 1 - 1 hrs
Turkey drumsticks 2 - 3 lbs 1 - 1 hrs
Oven Bag Instructions: Preheat the oven to 350ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the turkey. Brush the turkey with vegetable oil or butter. Remove the turkey from the oven when the meat thermometer reaches 175º- 180ºF. If using a turkey-size oven bag for a turkey smaller than 12 lbs, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.


Veal

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Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked meat. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking veal.

Use the following chart as a guide for determining the correct cooking time and temperature depending on the type of veal cut that you plan to use, the weight or thickness of the meat, and whether the veal will be grilled or oven roasted.

VEAL Cooking Times and Temperatures

Oven Cooked Veal
Veal Cut Oven
Temperature
Weight Approximate Cooking Time
(mins per pound)
Boneless shoulder roast 160ºC (325ºF) 3 - 5 lbs 35 - 40 mins
Leg rump or round roast (boneless) 160ºC (325ºF) 3 - 5 lbs 35 - 40 mins
Boneless loin roast 160ºC (325ºF) 3 - 5 lbs 25 - 30 mins
Rib roast 160ºC (325ºF) 3 - 5 lbs 30 - 40 mins
Grilled Veal
Veal Cut Thickness Approximate Cooking Time
(medium doneness)
Loin or rib chops 1" 12 - 14 mins
Arm or blade steak (marinated) ¾" 16 - 18 mins
Shoulder kabobs 1¼" cubes 16 - 18 mins
Ground veal patties ½" (4 oz patty) 12 - 14 mins
Note: Start with veal at room temperature. Remove from the oven when it reaches 5ºC (10ºF)
below the desired doneness. The temperature will continue to rise as the meat stands.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different.


In case you are unsure about what type of beef to buy, here are two diagrams that may help...

BRITISH BEEF CUTS

AMERICAN BEEF CUTS
 



 
 

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