COOKING AND 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.