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COOKING TIME & TEMPERATURE CHART
FOOD/WEIGHT
OVEN TEMP. INTERNAL
TEMP.
°
F
COOKING TIME
POULTRY
Whole Chicken
3-5 pounds
350
180
18-20 Min. per lb.
Cornish Hen
¾ to1 ½ pound
350
180
¾ to 1 ¼ Hours
Turkey Breast
5-7 pounds
350
180
18 Min. per lb.
BEEF
Rib eye, boneless
3 pounds
325-350
140-150
14-15 Min. per lb.
Standing Rib Roast
3-5 pounds
325
150-160
20-25 Min. per lb.
Brisket, first cut
5-6 pounds
375
30-35 Min. per lb.
PORK
Rolled Pork Loin
3-5 pounds
325-350
160-170
25-30 Min. per lb.
Boneless Ham
3-5 pounds
325
140-160
20-24 Min. per lb.
Pork Ribs
3-5 pounds
325-350
140
12-14 Min. per lb.
RAOST PORK CHOPS
4-6 pork loin chops, 1” thick
¾ cup light season soy sauce
1 tablespoon olive oil
2 cloves garlic, finely minced
3 tablespoons fresh ginger, finely minced
2 tablespoons dry sherry
1 tablespoon sugar
half an onion, finely sliced
salt and ground black pepper to taste
Wash and dry pork chops well. Remove excess fat. Set aside. Combine all
ingredients except onion in a large bowl. Put pork chops in mixture and let
marinate for a few hours; turn once halfway through marinating time. Follow
Roasting instructions to place pork chops; add sliced onion on the chops. Roast
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