Meat combination cooking chart FOOD
Beef
tieat loaf
11 X-1 % Ibs)
3eef rib roast,
ooneless
Beef rib roast,
boneless
(5 Ibs)
Beef rib roast,
boneless
(3 Ibs)
Lamb
Lamb leg or
shoulder
roast, bone in
(6% Ibs)
Lamb roast,
boneless
(3-4 Ibs)
Veal
Shoulder or
rump roast,
boneless
(3-3X Ibs)
:OMBI-
JATION
HIGH
LOW
LOW
LOW
LOW
LOW
LOW
WST STAGE
TIME
35 min
5 min per lb
Turn over
7 min per lb
Fat side down
Turn over
7 min per lb
Turn over
4 min per lb
Fat side down
Turn over
5 min per lb
Fat side down
Turn over
4-5 min per lb
Turn over
SECOND
STAGE
TIME
6 min
per lb
8-10 min
per lb
8-10 min
per lb
5-7 min
per lb
4-6 min
per lb
4-6 min
per lb
INTERNAL
‘EMPERATURE
AFTER
iTANDlNG TlME
160°F
Rare: 120°F
Med: 130°F
Rare: 120°F
Med: 130°F
Well: 140°F
Med: 130°F
Well: 140°F
Rare: 145°F
Med: 155°F
Well: 180°F
180°F
155°F
SPECIAL NOTES
Use a microwave proof,
ieat proof loaf pan. Pre-
ieat. Let stand 5-l 0 min
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).
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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