17
MEATS
WEIGHT
(lb)
OVEN TEMP.
°F (°C)
RACK
POSITION
TIME
(min. per
lb)
INTERNAL
TEMP. °F (°C)
Pork
Loin Roast
(boneless or bone-
in)
5-8
350 (175)
2
16-20
160 (71)
medium
Shoulder
3-6
350 (175)
2
20-25
160 (71)
medium
Poultry
Chicken whole
3-4
375 (190)
2
18-21
180 (82)
Turkey, not stuffed
12-15
325 (160)
1
10-14
180 (82)
Turkey, not stuffed
16-20
325 (160)
1
9-11
180 (82)
Turkey, not stuffed
21-25
325 (160)
1
6-10
180 (82)
Turkey Breast
3-8
325 (160)
1
15-20
170 (77)
Cornish Hen
1-1 ½
350 (175)
2
45-75
total
180 (82)
Lamb
Half Leg
3-4
325 (160)
2
22-27
28-33
160 (71)
medium
170 (77) well
Whole Leg
6-8
325 (160)
1
22-27
28-33
160 (71)
medium
170 (77) well
BROIL CHART
FOOD AND THICKNESS
RACK
POSITION
INTERNAL
TEMP. °F (°C)
TIME SIDE
1 (MIN.)*
TIME SIDE
2 (MIN.)*
Beef
Steak (1-½” or more)
Medium rare
4
145 (65)
9-12
8-10
Medium
4
160 (71)
11-13
10-12
Well
4
170 (77)
18-20
16-17
Hamburgers (more than 1”)
Medium
4
160 (71)
8-11
5-7
Well
4
170 (77)
11-13
8-10
Poultry
Chicken Quarters
4
180 (82)
16-18
10-13
Chicken Halves
3
180 (82)
25-27
15-18
Chicken Breasts
4
170 (77)
13-15
9-13
Pork
Pork Chops (1¼” or more)
4
160 (71)
12-14
11-13
Sausage - fresh
4
160 (71)
4-6
3-5