COOKING CHART
Recommended temperatures and times are intended as a guide only. Adjustments must be made to compensate for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance.
Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb, poultry and ham, and 325°F (162.7°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12" x 20" x 1" (304.8 x 508 x 25.4 mm), full of water may be placed in the oven bottom to supply humidity; this will reduce shrinkage. Water should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 21⁄2" (50.8 to 63.5 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURES AND TIMES
PRODUCT | TEMPERATURE | APPROX. TIME |
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Standing Rib Roast | 250°F/121°C | |
Oven Ready - 15 lbs. (6.8 kg) |
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Rolled Rib Roast - | 275°F/135°C | 4 Hrs. - Med. |
Veal Roast - 15 lbs. (6.8 kg) | 300°F/148.9°C | 3 Hrs. - Med. Well |
Turkey - | 300°F/148.9°C | 3 Hrs. |
Meat Loaf - | 350°F/176.7°C | 45 to 60 Min. |
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RECOMMENDED TEMPERATURES AND TIMES FOR BAKING |
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PRODUCT | TEMPERATURE | APPROX. TIME (MIN.) |
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Cakes |
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Sheet Cakes - 18 x 26 x 1" | 300 to 325°F/148.9 to 162.8°C | 18 to 25 |
(457 x 661 x 25.4 mm) pan |
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Scaled 41⁄2 to 6 lbs. (2 to 2.7 kg) per pan | 325 to 360°F/162.8 to 182°C | 20 to 23 |
Scaled 6 to 71⁄2 lbs. (2.7 to 3.4 kg) per pan | 335 to 350°F/168.3 to 176.7°C | 22 to 25 |
Sheet Cakes - 18 x 26 x 2" |
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(457 x 661 x 50.8 mm) pan |
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Equals | 300 to 325°F/148.9 to 162.8°C | 25 to 35 |
(304.8 x 661 x 50.8 mm) pans |
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Scaled |
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18 x 26 x 2" (457 x 661 x 50.8 mm) pan or |
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(304.8 x 661 x 50.8 mm) pan |
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