Meat combination cooking chart
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| SECOND | ‘EMPERATURE | ||
| :OMBI- | WST | STAGE | STAGE | AFTER | |||
FOOD | JATION | TIME |
| TIME | iTANDlNG TlME | |||
Beef |
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tieat loaf | HIGH | 35 min |
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| 160°F | ||
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3eef rib roast, | LOW | 5 min | per | lb | 6 min | Rare: | 120°F | |
ooneless |
| Turn | over |
| per | lb | Med: | 130°F |
Beef rib roast, | LOW | 7 min | per | lb | min | Rare: | 120°F | |
boneless |
| Fat side down | per | lb | Med: | 130°F | ||
(5 Ibs) |
| Turn | over |
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| Well: | 140°F | |
Beef rib roast, | LOW | 7 min | per | lb | min | Med: | 130°F | |
boneless |
| Turn | over | per | lb | Well: | 140°F | |
(3 Ibs) |
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Lamb |
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Lamb leg or | LOW | 4 min | per | lb | min | Rare: | 145°F | |
shoulder |
| Fat side down | per | lb | Med: | 155°F | ||
roast, bone in |
| Turn | over |
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| Well: | 180°F | |
(6% Ibs) |
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Lamb roast, | LOW | 5 min per | lb | min | 180°F | |||
boneless |
| Fat side down | per | lb |
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| Turn | over |
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Veal |
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Shoulder or | LOW | min | 155°F | |||||
rump roast, |
| Turn | over | per | lb |
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boneless |
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SPECIAL NOTES
Use a microwave proof, ieat proof loaf pan. Pre- ieat. Let stand
Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).
Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).
Use a covered microwave proof and heat proof cas- serole or cooking bag.
Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).
Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).
Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).
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