Salt pulls moisture out of meats. Season your entire roast but only salt the fat portion.
3.TIMES AND TEMPERATURES
Products vary greatly. These times and tem- peratures may need minor modifications to meet your particular standards. Use your pocket probe to determine what’s right for you.
- Rare roast beef | – 130F |
- Medium roast beef | – 140F |
- Medium well roast beef | – 150F |
- Well done roast beef | – 160F |
- Hamburger | – 165F |
- Pork | – 160F - 170F |
- Chicken – 185F done and no “red bone”.
- Fish/Seafood | – 160F |
Here is a handy “Rule of Thumb” for roasting meats at 325F
-Rare roast beef – 15/20 minutes per pound.
-Medium roast beef – 20/25 minutes per pound.
-Well done roast beef – 30/35 minutes per pound.
-Pork – 20/25 minutes per pound.
-Poultry – 20/25 minutes per pound.
-Ham [cured, not fresh] – 12/18 minutes per pound. [Cured hams are already cooked so all we have to do is heat them to 140F]
Here are some common products and their approximate cooking times.
-Cookies
-Pies [10”] 350F for 45/60 minutes.
-Cakes
Check with a tooth pick.
- Pork roast [4lb.] - 325F for 1 hour 20 min- utes.
- Hamburgers [1/4 lb. frozen] or 5 oz. skinless
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boneless fresh chicken breasts – 400F for 15 minutes.
-Fish sticks [frozen, browned] – 350F for 15/18 minutes.
-Shrimp [fresh
-Salmon fillet [6 oz. fresh] 325F for 12/15 min utes.
-Potatoes [90 ct. baked] 375F for 45/60 min- utes.
-Pizza [frozen 14”] 400F for 18 minutes.
-“Pocket” type sandwiches 350F for 18/20 minutes.
-Mozzarella sticks 350F for 10 minutes.