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Roasting Time for Meats

To roast meats, place on a rack in a shallow roasting pan (except rib roasts which form their own rack), fat side up.  It is suggested that you leave roast out of the refrigerator for 1 to 4 hours in a moderately heated room (70º F), depending on size so it isn’t icy cold.  For ham, if desired, score the top in a diamond pattern.  Do not add water or liquid and do not cover.  Roast for the time indicated based on the number of pounds. Important:  Use a meat thermometer always inserted into the meatiest part of the roast to the center, but not touching any bone. An instant read thermometer is preferable. Follow the recommended internal temperatures on thermometer.

Beef Roasts

Cut

Temp (º F)

Weight (Pounds)

Doneness

Roasting Time (Hours)

Standing Rib Roast

400 1 hr.

325 to done

4 to 6

140º rare

160º med

170º well

1 ¼    to  2 ¾

2  to 3 ¼ 

2 ¼  to 3 ¾ 

Boneless Rib Eye Roast

350

4 to 6

140º rare

160º med

170º well

1 ¼ to 1 ½

1 ½ to 2

2 to 2 ½

Boneless Sirloin Roast

325

4 to 6

140º rare

160º med

170º well

2 ¼ to 2 ¾

2 ¼ to 3 ¼

3 ¼ to 3 ¾

Eye of Round Roast

325

2 to 3

140º rare

160º med

170º well

1 ¼ to 1 ¾

1 ¾ to 2 ¼

2 ¼ to 2 ¾

Boneless Rolled Rump Roast

325

4 to 6

150-170

1 ½ to 3

Tenderloin Roast

425

Half 2 to 3

Whole 4 to 6

140º rare

140º rare

¾ to 1

¾ to 1

Tip Roast

325

3 to 5

6 to 8

140º- 170º

140º- 170º

1 ¾ to 3 ¼

3 to 4 ½

Top Round Roast

325

4 to 6

140º- 170º

1 ½ to 3

Veal Roasts

Cut

Temp (º F)

Weight (Pounds)

Doneness

Roasting Time (Hours)

Boneless Rolled Breast Roast

325

2 ½ to 3 ½

170º well

1 ¾ to 2 ½

Boneless Rolled Shoulder Roast

325

3 to 5

170º well

2 ¾ to 3 ¼

Loin Roast

325

3 to 5

160º-170º

1 ¾ to 3

Rib Roast

325

3 to 5

160º-170º

1 ¼ to 2 ½

Lamb Roasts

Cut

Temp (º F)

Weight (Pounds)

Doneness

Roasting Time (Hours)

Boneless Rolled Leg Roast

325

4 to 7

160º med-well

2 to 4

Boneless Rolled Shoulder

325

2 to 3

160º med-well

1 ¼ to 2

Rib Roast

325

1 ¾ to 2 ½

140º rare

160º med-well

¾ to 1

1 to 1 ½

Whole Leg of Lamb

325

5 to 7

140º rare

160º med-well

1 ½ to 2 ½

2 to 3

Pork Roasts & Ribs

Cut

Temp (º F)

Weight (Pounds)

Doneness

Roasting Time (Hours)

Boneless Top Loin Roast

  Single Loin

  Double Loin, tied

325

2 to 4

3 to 5

160º-170º

160º-170º

1 to 1 ¼

1 ¾ to 2 ½

Loin Back Ribs, Spareribs

350

2 to 4

Well-done

1 ½ to 1 ¾

Country Style Ribs

350

2 to 4

Well-done

1 ½ to 2

Loin Blade or Sirloin Roast

325

3 to 4

170º well

1 ¾ to 2 ½

Loin Center Rib Roast*&

325

3 to 5

160º-170º

1 ½ to 2 ½

Rib Crown Roast

325

6 to 8

160º-170º

2 to 3 ½

Tenderloin Roast

425

¾ to 1

160º-170º

25 to 35 minutes

 *Pork should be cooked until the juices run clear.

**Backbone loosened

Ham

There are different kinds of ham available at your market; however, just remember a few basic definitions:

1. Fully Cooked Ham.  It is ready to eat when you purchase it.  If you want to serve it cold, just slice it up and serve it.  If you want it hot, just heat it to 140º F.

2. Hams Labeled “Cook Before Eating”).  These hams are not completely cooked during the processing and should be cooked to 160º F.  If you aren’t certain, cook your ham to 160º F.

3. Country or Country-Style Hams.  These are distinctively flavored and specially processed.  They are cured, but may not be smoked and are usually aged. Country hams are generally saltier than other hams and are often named for the city where they are processed. Follow package directions for these hams.

4. Turkey Ham.  This ham is skinless, boneless turkey thigh meat that is smoked and cured to taste like pork ham.  It’s available in large pieces or as cold cuts.  To serve it hot, heat it to 149º F.

Cooked Ham Cooked to 140º (based upon refrigerated, cold ham)

Cut

Temp (º F)

Weight (lbs)

Roast Time (Per Pound)

Roast Time (Hours)

Half Ham

325

6 to 8

15 – 17 minutes

2

Whole Ham

325

12 to 14

12 to 15 minutes

3

Boned, Rolled Half Ham

325

8

15 to 17 minutes

2 ½

Whole Ham

325

12 to 14

12 to 15 minutes

4

Uncooked Ham Cooked to 160º (based upon refrigerated, cold ham)

Cut

Temp (º F)

Weight (lbs)

Roast Time (Per Pound)

Roast Time (Hours)

Half Ham

325

6 to 8

25 minutes

3

Whole Ham

325

10

18 to 20 minutes

4

Ham

325

10 to 12

18 to 20 minutes

3 ½

Ham

325

12 to 14

16 to 18 minutes

3 ¾

Ham

325

14 to 16 & over

14 to 16 minutes

3 ¾ & up

Boned, Rolled Ham

325

8

25 minutes

4

Canned Ham Cooked to 140º (based on room temperature ham)

Cut

Temp (º F)

Weight (lbs)

Roast Time (Per Pound)

Roast Time (Hours)

Small Ham

325

6

20 minutes

2

Large Ham

325

8 to 13

15 minutes

2 ½ to 3

Times on cooking all meats are approximate.  Use reliable meat thermometer.

Outdoor Grilling Chart

       

Open

Grill

Open

Grill

Covered Grill

Covered Grill

Food Type

Cut or Portion

Weight or Thickness

Temperature

Rare

Medium

Rare

Medium

Beef

Burgers

1/2-inch

3/4-inch

Medium-hot

Medium-hot

10-12 min.

10-12 min.

12-15 min.

12-15 min.

7-9 min.

8-10 min.

8-10 min.

10-12 min.

Beef

T-bone, Porter-house, Sirloin,  or Tenderloin

1-inch

1-1/2-inch

Medium-hot

Medium-hot

12-15 min.

18-20 min.

15-18 min.

18-23 min.

 8-10  min.

10-15 min.

10-15 min.

15-18 min.

Lamb

Rib chops

1-inch

1-1/2-inch

Medium

Medium

25-30 min.

20-25 min.

28-32 min.

20-25 min.

20-25 min.

23-28 min.

Lamb

Rack of Lamb

3 pounds

Medium

 

18-22 min.

 

15-17 min.

Pork*

Loin chops

1-inch

1-1/2-inch

Medium

Medium

 

18-22 min.

22-25 min.

 

12-15 min.

18-22 min.

Pork

Baby back ribs or spare ribs

5-6 pounds

Medium

     

1-1/4-hrs.

(raw meat)

Pork

Baby back ribs or spare ribs

5-6 pounds

Medium

 

7-10 min.

(precooked)

 

5-7 min.

(precooked)

         

Well done

 

Well done

Ham

Fully cooked slice

1/2-inch

1-inch

Medium-hot

Medium

 

10-12 min.

25-30 min.

 

8-10 min.

20-25 min.

Chicken

Fryer pieces

3 pounds

Medium-hot

 

35-40 min.

 

25-30 min.

Chicken

Fryer halves

3 pounds

Medium-hot

 

1-1/2 hrs.

 

1-1-1/4 hrs.

Chicken

Roasting, unstuffed

3-4 pounds

Medium

     

2-2-1/2 hrs.

Turkey

Breast

6-8 pounds

Medium

     

3-3-2/3 hrs.

Turkey

Unstuffed

12-14 pounds

Medium

     

3-1/2-4 hrs.

Fish

Salmon or Halibut steaks

3/4-inch

1-1-1/2-inch

Medium

Medium-hot

 

17-22 min.

10-15 min.

 

14-16 min.

9-14 min.

Fish

Trout, snapper or whitefish

6-8 ounces each

Medium-hot

 

10-15 min.

 

10-12 min.

Seafood

Shrimp, large

2 pounds

Hot

 

15-18 min.

 

13-16 min.

*Pork should be cooked until the juices run clear.

Things will vary with certain conditions such as:

·         Whether the meat was just taken from the refrigerator or is at room temperature.

·         Whether the outdoor temperature is cold and windy or hot and calm.

·         Whether you are using a covered or uncovered grill.

·         Whether you are using a gas grill with a temperature control or just charcoal.

·         The thickness of the meat.

·         Whether you will set it directly in front of someone to eat immediately or if it has to rest before carving. Rested meat will continue to cook a little bit.

·         Whether there is exposed fat on the meat that will drip onto the fire and flare up.

It is important that you follow the manufacturer's instructions in the use and care of your particular barbecue.  They vary greatly and can make a decided difference in the outcome of your meal.  Remember also that all tomato based basting sauces and marinades have a tendency to burn due to the sugar content.  Use them only at the last few minutes and if it is a meat that needs to cook a long time, precook the meat by steaming, boiling or roasting it first before bringing it to the barbecue.

Pan Broiling or Pan Frying Meat

To pan broil meat, preheat a heavy skillet over high heat until very hot.  Do not add water or fat.  Either brush lightly with cooking oil or spray with vegetable oil spray.  Add meat.  Do not cover.  Reduce heat to medium and cook for the time given or until done, turning meat over after half of the cooking time.  If meat browns too quickly, reduce heat to medium-low.  Spoon off fat and juices as they accumulate during cooking.

To pan fry meat, using a heavy skillet over medium heat, melt 2 tablespoons butter or margarine.  Add meat.  Do not cover.  Reduce heat to medium and cook for time given or until done, turning meat over after half of the cooking time.

If you are cooking indoors, be certain you are using your kitchen fan or your smoke alarm will go off.  If you turn off smoke alarm, set a timer to make sure you turn it back on again.

Beef

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Cubed Steak

½ inch

Well-done

5 to 8 minutes

6 to 8 minutes

Steak (sirloin, top loin, tenderloin,

rib-eye, top round

1 inch

Rare

Medium

Well-done

6 to 8 minutes

9 to 12 minutes

14 to 18 minutes

8 to 11 minutes

12 to 14 minutes

15 to 17 minutes

Veal

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Cutlet

¼ inch

Medium to

Well-done

3 to 5 minutes

4 to 6 minutes

Lamb

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Chop

1 inch

Medium

7 to 9 minutes

8 to 10 minutes

Pork*

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Chop

¾ inch

Medium to

Well-done

7 to 10 minutes

7 to 10 minutes

*Pork should be cooked until the juices run clear.

Variety Meats

Cut

Thickness

Doneness

Pan Broiling Time

Regular Sliced Bacon

1/8 inch

Well-done

8 to 10 minutes

Thick Sliced Bacon

¼ inch

Well-done

9 to 12 minutes

Canadian Bacon

¼

Heated

3 to 5 minutes

Ground Meat Patties

Beef, pork*, lamb

¾ inch

Medium to

Well-done

8 to 10 minutes

10 to 12 minutes

Link Sausages, uncooked

Small

Well-done

See below

Link Sausages, uncooked

Large

Well-done

See below

*Pork should be cooked until the juices run clear.

When cooking uncooked link sausages, place into a cool heavy skillet and add cold water just to cover bottom of pan.  Cover and bring to a boil.  Reduce heat and strongly simmer 4 to 7 minutes (depending on whether sausages are large or small).  Drain off any remaining water and return to medium heat and brown sausages.  They are actually cooked during the simmering water process, but taste much better after browning.  These links can also be placed on a grill after the water process.

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