For table of oven temperatures, see page 5

The number of minutes per pound which a roast requires for cooking at a given temperature is only an approximation. The accurate way of determining doneness is by the internal temperature shown on the meat thermometer inserted into the roast.

All boned cuts require longer cooking time than those with the bones left in. Allow about 10 minutes per pound longer for cooking boned cuts.

Many hams now on the market require shorter cooking time. For these hams, follow directions given with them.

If one wishes to sear meat, the oven may be preheated (450°-475° F.) and the meat placed in the hot oven for 10 or 15 minutes, then the temperature reduced quickly to 300° F. for the rest of the cooking period. Searing, however, does not keep in juices. The constant low temperature method is preferred.

Oven Temperature

Roasting Period

Meat

Total, hrs.

Braized meats...............................

350° F.

2 - 2 1/2

Meat en casserole......................

350° F.

2 - 2 1/2

Meat pie with crust (meat previously cooked)......................

450°F.

Total, mins.

30

Beef

Oven

Temperature

Internal Temperature

Minutes Per Pound

Rare............................

300° F.

140° F.

18 to 20

Medium......................

300° F.

160° F.

22 to 25

Well done.......................

300° F.

170° F.

27 to 30

Pork

Fresh (always well done) .........

350° F.

185° F.

30 to 35

Smoked....................

300°F.

170° F.

25 to 30

Lamb and Mutton

Medium.......................

300°F.

175° F.

25 to 30

Well done...................

300°F.

180° F.

30 to 35

Veal

300°F.

170° F.

25 to 30

Poultry

Chicken..........................

325° - 350° F.

22 - 30

Duck, Goose.........................

325° - 350° F.

20 - 25

Turkey...................................

300° - 350° F.

15 - 25

Fish

Total, mins.

Large...............................

425° to 350° F.

15 - 20

Small or fillets.......................

425° to 350° F.

20 - 30

Simmered Or Boiled Simmering temperatures range from 180° F. to 210° F.

Meat

Cooking Period

Fresh........................................

Pot roasts (3-4 lbs.).................

Total, hrs.

2 - 6

Swiss steak...............................

,, ,,

2

Corned or smoked (4-5 lbs.)...................

Mins. per lb.

30 - 40

Ham...............................

Total, hrs.

4 - 5

Ox tongue.....................................

" "

3 - 4

Poultry

Chicken (3 pounds).......................

,, ,,

1 - 1 1/2

Fowl (4 to 5 pounds).........................

,, ,,

2 - 5

Turkey (10 pounds).........................

,, ,,

3 - 3 1/2

Fish.

Small, thin...........................

Mins. per lb.

5 - 10

Large, thick............................

,, ,, ,,

10 - 15

Broiled Or Sauteed

Meat

Cooking Period

Chops, lamb or mutton..............................

Total, mins.

15 - 20

pork or veal.....................................

" "

20 - 30

Liver, calves or lambs .............................

" "

10 - 15

Steak, 1 inch thick (rare to medium).............................

" "

10

1 1/2 inch thick (rare to medium)............

" "

8 - 15

Poultry

Chicken...................................

" "

20 - 30

Quail...............................

" "

10 - 20

Squat..................................

"

10 - 20

Fish

Fillets.....................................

" "

5 - 15

Shad, whitefish, bluefish, etc.......................

" "

15 - 20

Fried For fried meats, poultry and fish, see Table IV, following