Appendix A: Cooking Guides

Meat Roasting Guide

M eat

Cut

Degree of

Internal

Approximate

 

 

“Doneness”

Temperature

Cooking Time

 

 

 

°F

°C

Min./lb.

Min./kg.

Beef

Sirloin or rib roast

Rare

140

60

20-25

45-50

 

 

Medium

160

70

25-30

55-60

 

 

Well done

170

75

30-35

65-70

 

Rump, round - roast at

Rare

140

60

40-45

80-85

 

275F/140C

Medium

160

70

45-50

90-95

 

 

Veal

Leg, loin, rib roasts

Medium

160

70

30-35

65-70

 

 

Well done

170

75

35-40

75-80

 

 

 

 

 

 

 

Pork

Leg, loin

Done when there is

160

70

20-25

45-50

 

Crown roast

a hint of pink when

160

70

15-20

25-30

 

sliced

 

Shoulder roast

160

70

25-30

35-40

 

 

 

 

 

 

 

 

 

H am

Smoked, pre-cooked

Heated until hot

140

60

10-15

22-25

Lam b

Leg

Rare

140

60

20-25

45-50

 

Leg, shoulder roasts

Medium

160

70

25-30

55-60

 

 

Well done

170

75

30-35

65-70

 

Rack - roast at

Rare to medium

140

60

10-18

20-35

 

400F/200C

 

to

to

 

 

 

 

 

 

 

 

 

 

 

160

70

 

 

 

 

 

 

 

 

iii

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Heartland 3530, 3630 installation and operation guide Meat Roasting Guide, Iii

3630, 3530 specifications

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