15.
CUT
WEIGHT
INTERNAL
TIME
AMOUNT
TEMPERATURE
HOURS
BEEF (cont)
350°-425°F/177°-218°C
Round sirloin
3-4
medium rare
tip roast
135°F/57°C
1 3/4 - 2
325°F/170°C
medium
150°F/66°C
2 1/4 - 2 1/2
PORK 325°F/170°C
Boneless
loin roast
2-4
well
160°-170°F/71°-77°C
1 - 1 1/4
Loin back ribs
(spareribs)
2-4
well
160°-170°F/71°-77°C
1 1/4 - 1 3/4
Country-style ribs
2-4
well
160°-170°F/71°-77°C
1 1/2 - 1 3/4
Sirloin roast
3-4
well
160°-170°F/71°-77°C
2 - 3 1/2
Tenderloin
2-3
well
160°-170°F/71°-77°C
1 1/2 - 2
HAM (fully cooked) 325°F/170°C
Boneless
5-6
140°F/60°C
1 1/4 - 2 1/2
Bone-in
5-7
140°F/60°C
2 - 4
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