— 19 —
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" (305 x 508 x 25 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
" (51 to 64 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
E
R
U
T
A
R
E
P
M
E
T
T
C
U
D
O
R
P
APPROXIMATE TIME
Standing Rib Roast
250°F/121°C
3-4
Hrs. - Rare
4
-
4
)
g
k
8
.
6
(
.
s
b
l
5
1
-
y
d
a
e
R
n
e
v
O
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
C
°
9
.
8
4
1
/
F
°
0
0
3
)
g
k
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
)
.
N
I
M
(
E
R
U
T
A
R
E
P
M
E
T
T
C
U
D
O
R
P
Cakes (Standard Oven)
3
1
/
2
lbs. (1.6 kg) Sheet Cakes - 18 x 26 x 1"
(457 x 660 x 25 mm)
350°F/176.7°C
45
Min.
3
1
/
2
lbs.(1.6 kg) Sheet Cakes - 12 x 18 x 2" (305 x 457 x 51 mm)
350°F/176.7°C
1 Hr. and 15 Min.
