Charts, Links and other Reference

[Raine]

Beef Cooking TimesBeef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to check doneness when the meat is oven baked, oven broiled, pan fried, pan broiled, grilled, and cooked in a bag.
BEEF Cooking Temperatures and TimesOven BakedApproximate Cooking Time (Minutes per pound)CutOven
Temp.WeightRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Standing rib (ribs 6-7 inches long)300-325°F6-8 lbs23-25 min24-28 min27-30 min28-34 min32-35 minRib roast
(chine bone removed)350°F4-6 lbs
6-8 lbs18-22 min
15-18 min22-26 min
18-22 min28-34 min
22-28 min34-36 min
28-30 min36-38 min
30-32 minRib eye roast350°F4-6 lbs18-20 min20-22 min20-24 min22-24 min22-26 minEye round roast325°F2-3 lbs35-38 min35-45 min45-53 min45-60 min55-68 minRound tip roast325°F3-4 lbs
6-8 lbs28-30 min
16-18 min30-35 min
18-20 min38-45 min
23-25 min45-48 min
25-28 min48-50 min
28-30 minSirloin tip300-325°F3 1/2-4 lbs35 min36 min38 min39 min40 minRolled rib300-325°F5-7 lbs32 min35 min38 min43 min48 minRolled rump300-325°F4-6 lbs25 min26 min28 min29 min30 minWhole tenderloin425°F4-5 lbs45-60 min total50-60 min total60-70 min total Half tenderloin425°F2-3 lbs 35-40 min total45-50 min total Meatloaf350°F1 1/2 lb 1 1/4 hr total Start with meat at refrigerator temperature. Remove meat from oven when it reaches 5° to 10°F below desired doneness. The temperature will continue to rise as the meat stands.


Pan FriedApproximate Cooking TimeCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Cube steak1/2 inch 6-8 minSteak1 inch8-11 min11-12 min12-14 min14-15 min15-17 minPan BroiledApproximate Cooking TimeCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Cube steak1/2 inch 5-8 minRib eye steak1 inch
1 1/2 inch
2 inch15 min
25 min
35 min

20 min
30 min
45 min Porterhouse steak1 inch
1 1/2 inch
2 inch20 min
30 min
40 min 25 min
35 min
45 min Chuck blade steak3/4 inch
1 inch
1 1/2 inch14 min
20 min
35 min 20 min
25 min
40 min Tenderloin steak1 inch
1 1/2 inch10 min
15 min 15 min
20 min Sirloin steak1 inch
1 1/2 inch
2 inch20 min
30 min
40 min 25 min
35 min
45 min Top loin steak1 inch
1 1/2 inch
2 inch15 min
25 min
35 min 20 min
30 min
45 min Top round1 inch
1 1/2 inch20 min
30 min 30 min
35 min Flank steak1-1 1/2 lbs12 min 14 min Hamburger patty1 inch8 min 12 min Broiled in OvenApproximate Cooking Time for each sideCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Steak1" thick5 min 6 min 8 min2" thick16 min 18 min 20 minGrilled over med.-hot fireApproximate Cooking Time for each side CutThickness/Weight Rare
(140°F)*Med-rare
(145°F)*Medium
(160°F)Med-well
(165°F) Well
(170°F)Rib eye3/4 inch5-7 min6-8 min7-9 min8-10 min9-11 minNew York strip1 inch8-10 min9-11 min10-12 min11-13 min12-14 minFlank steak1-1 1/2 lbs10-15 min14-18 min15-19 min Steaks:
Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin

1 inch

1 1/2 inch

2 inch

6-7 min

10-12 min

15-17 min

6-8 min

11-13 min

16-18 min

7-9 min

12-15 min

17-19 min

8-10 min

14-18 min

18-20 min

9-11 min

15-19 min

19-22 min

Ribs, backcut in 1-rib portions 10 min TenderloinHalf, 2-3 lbs
Whole, 4-6 lbs 10-12 min
12-15 min Hamburger patty*1 inch thick/6-oz4 min5 min6 min7 min8 min*Hamburgers should be cooked to at least 160°F to eliminate the small risk of food-borne illnesses in small children, the elderly and those with compromised immune systems.Cooked at 325°F in Oven BagTotal
WeightApproximate Cooking TimeAdd Water to Oven Bag
Meat
Thermometer TemperatureCutRegular Size
10"x16" Large Size
14"x20" Turkey Size
19"x23 1/2"Chuck pot roast, boneless1 1/2-2 1/2 lbs
3-5 lbs1 3/4-2 hrs

2 1/2-3 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderTri-tip roast1 1/2-2 lbs50-55 min None145°FRound tip roast (sirloin top)3-4 lbs
4-8 lbs1 1/2-1 3/4 hrs
1 1/2-2 1/2 hrs 1/4 cup
1/4 cup

145°F
145°FEye of round roast2-3 lbs
3-5 lbs1-1 1/4 hrs
1 1/4-1 3/4 hrs 1/4 cup
1/4 cup145°F
145°FTop round (London broil)3-3 1/2 lbs 55-60 min 1/2 cup145°FRump roast2-4 lbs
4-8 lbs1 1/2-2 hrs
2-2 1/2 hrs 1/4 cup
1/4 cup160°F
160°FBottom round roast2-4 lbs
4-8 lbs1 1/2-2 hrs
2-2 1/2 hrs 1/4 cup
1/4 cup160°F
160°FPrime rib roast2-3 lbs
3-5 lbs3/4-1 1/4 hrs

1 1/2-2 hrs None
None145°F
145°FBeef rib roast, small end, 4 ribs8-10 lbs 2 1/2-2 3/4 hrsNone145°FBrisket, boneless, whole8-10 lbs 3-3 1/4 hrs1/2 cupFork TenderBrisket, boneless, half2-3 lbs
3-5 lbs1 1/2-2 hrs
2 1/2-3 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderCorned beef brisket2-3 lbs
3-5 lbs2 1/2-3 hrs
3-3 1/2 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderPreheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove beef from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

[Raine]

Pork Cooking TimesPork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to check doneness when the meat is oven cooked, grilled, and cooked in a bag.
PORK Cooking Temperatures and TimesOven cooked at 350°F
CutWeightMeat Thermometer
ReadingApproximate Cooking Time
(Minutes per pound)Fresh porkCrown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham - bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs 6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs totalCured and smokedArm picnic shoulder (bone-in)
Shoulder boneless roll5-8 min
2-3 min170°F
170°F 30 min
35-45 minHam - Smoked, cook before eating
Half ham - bone-in
Whole ham
Whole ham
5-7 lbs
10-14 lbs
14-16 lbs
160°F
160°F
160°F
25-30 min
18-20 min
15-18 minHam - Smoked fully cooked pork
(heat at 325°F)Half ham - bone-in
Half ham - boneless
Whole ham - bone-in
Whole ham - boneless
Whole ham - boneless5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs140°F
140°F
140°F
140°F
140°F18-20 min
25-30 min
15 min
10-12 min
5-7 minGrilled CutThicknessMedium (145°F)Well (160°F)Fresh porkBlade steak
Chops
Loin, rib and shoulder
Patties 1/2 inch
3/4 inch
1 1/4 - 1 1/2 inch
1/2 inch10-12 min
12-14 min
35-40 min
6-8 min12-14 min
14-19 min
40-45 min
8-10 minHam - Fully cooked 8-10 min/lb Ham - Cook before eating 3-4 lbs
5-7 lbs
10-14 lbs 10-12 min/lb
12-18 min/lb
30-35 min/lbStart with meat at refrigerated temperature. Remove pork from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.Cooked at 325°F in Oven BagTotal
WeightApproximate Cooking TimeAdd Water to Oven Bag
Meat
Thermometer TemperatureCutRegular Size
10"x16" Large Size
14"x20" Turkey Size
19"x23 1/2"Fresh ham (pork leg)5-8 lbs
12-14 lbs 2-3 hrs
3 1/2-4 hrsNone
1/2 cup170°F
170°FTop loin roast, boneless, tied2 1/2-3 lbs
4-6 lbs
10 lbs1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs

2-2 1/4 hrs1/4 cup
1/4 cup
1/2 cup160°F
160°F
160°FSirloin roast, bone-in2 1/2-3 1/2 lbs
4-6 lbs1 1/4-1 3/4 hrs
2-2 1/4 hrs 1/4 cup
1/4 cup160°F
160°FTenderloin, whole1 1/2-2 lbs 35-40 min None160°FPork chops (1/2" thick)3/4-1 lbs
1-1 1/2 lbs30-35 min
30-35 min None
None160°F
160°FSpareribs1-1 1/2 lbs
1 1/2-4 lbs1 1/4-1 1/2 hrs
1 1/4-1 1/2 hrs 1/4 cup
1/4 cupFork Tender
Fork TenderBoston butt roast (shoulder)2 1/2-3 lbs
4-6 lbs1 3/4-2 1/4 hrs
2 1/2-3 hrs 1/4 cup
1/4 cup170°F
170°FFresh picnic4-5 lbs 2 1/2-3 hrs 1/4 cup170°FSmoked PorkSmoked picnic5-8 lbs 2 1/4-3 hrs 1/4 cup170°FWhole fully cooked ham, bone-in12-16 lbs 2 1/2-3 1/4 hrsNone140°FFully cooked ham half, bone-in6-8 lbs
8-10 lbs 1 1/2-2 hrs
2-2 1/2 hrsNone
None140°F
140°FFully cooked ham half, boneless2-4 lbs
4-6 lbs
10-12 lbs1-1 3/4 hrs
1 1/4-1 3/4 hrs

2 1/4-2 3/4 hrs1/2 cup
1/2 cup
1/2 cup140°F
140°F
140°FSmoked shank or rump half ham, spiral sliced - place cut side down8-10 lbs 1 1/2-1 3/4 hrsNone140°FWhole country ham, bone-in10-14 lbs 3 1/2-4 1/2 hrsSoak covered in water 24 hours before cooking; drain. Add 4 cups fresh water to bag to cook.Fork TenderCountry ham half, bone-in5-7 lbs 2 1/2-3 hrsSoak covered in water 24 hours before cooking; drain. Add 2 cups fresh water to bag to cook.Fork TenderPreheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove pork from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

[Raine]

Poultry Cooking TimesPoultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.

POULTRY Cooking Temperatures and Times

Oven Cooked
Approximate Cooking TimeTypeTemp.WeightUnstuffedStuffedChicken350°F2 1/2-3 lbs
3-4 lbs
4-6 lbs1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrsCornish Hen350°F1-2 lbs1-1 1/4 hrs1 1/4-1 1/2 hrsCapon325°F5-6 lbs
6-8 lbs1 3/4-2 hrs
2 1/4-3 1/2 hrs2 1/2-3 hrs
3-4 hrsTurkey, whole




Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings 325°F8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrsGoose350°F10-12 lbs2 3/4-3 1/4 hrs3-3 1/2 hrsDuck350°F4-5 lbs2-2 1/2 hrs2 1/2-2 3/4 hrsStart with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.StewedApproximate Cooking TimeTypeWeightUnstuffedStuffedWhole broiler fryer3-4 lbs1-1 1/4 hrs1 1/4-1 3/4 hrsWhole roaster5-7 lbs1 3/4-2 hrs2-2 1/2 hrsWhole cornish hens18-24 oz35-40 min50-70 minBreast half, bone-in6-8 oz35-45 min Breast half, boneless4 oz25-30 min Leg or thigh8 or 4 oz40-50 min Drumstick4 oz40-50 min Wing or wingette/drumette2-3 oz35-45 min GrilledApproximate Cooking Time
Internal Temp. 180°FTypeWeightUnstuffedStuffedWhole broiler fryer
(indirect heat)3-4 lbs60-70 min1 1/4-1 3/4 hrsWhole roaster
(indirect heat)5-7 lbs18-25 min/lb23-55 min/lbWhole cornish hens
(indirect heat)18-24 oz45-55 min1-1 1/2 hrsWhole turkey
(indirect heat)8-12 lbs
12-16 lbs2-3 hrs
3-4 hrs Whole duckling
(indirect heat)4 1/2 lbs2 1/2 hrs Whole goose
(indirect heat)8-12 lbs18-20 min/lb Whole capon
(indirect heat)4-8 lbs15-20 min/lb Breast half, bone-in6-8 oz10-15 min/side Breast half, boneless4 oz
6-8 oz8-10 min/side
10-15 min/side Leg or thigh8 or 4 oz10-15 min/side Drumstick4 oz
8-16 oz8-12 min/side
10-15 min/side Wing or wingette/drumette2-3 oz8-12 min/side Cooked at 350°F in Oven BagApproximate Cooking TimeTypeTotal
Weight Regular
Size
10" x 16"Large
Size
14" x 20"Turkey Size
10" x
23 1/2"Whole turkey, unstuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrsWhole turkey, stuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrsTurkey breast, bone-in4-8 lbs

10-12 lbs 1 1/4-2 hrs

2 1/4 -
2 3/4 hrs Turkey breast, boneless2 1/2-3 lbs
5 lbs
8-12 lbs1 1/4-1 3/4 hrs
2-2 1/4 hrs

3-3 1/2 hrsTurkey drumsticks1 1/2-2 lbs

2-3 lbs1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrs Chicken pieces2-2 1/4 lbs
2 3/4-3 lbs45-50 min

45-50 min Chicken thighs1/2-1 1/2 lbs
1 1/2-2 1/4 lbs35-40 min
35-40 min Chicken drumsticks1-1 1/2 lbs
2-2 1/2 lbs35-40 min
35-40 min Chicken breast half, bone-in1 1/2-2 lbs
2-2 1/2 lbs40-45 min
40-45 min Chicken breast half, boneless3/4-1 lbs
1-1 1/2 lbs25-30 min
25-30 min Whole chicken3 1/2-4 lbs
5-7 lbs1-1 1/4 hrs
1 1/4-1 1/2 hrs Cornish hens1 1/2-3 1/2 lbs
4-7 lbs40-45 min
55-60 min Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove pouTRFy from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

[Raine]

Poultry Cooking TimesPoultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.
POULTRY Cooking Temperatures and Times Oven CookedApproximate Cooking TimeTypeTemp.WeightUnstuffedStuffedChicken350°F2 1/2-3 lbs
3-4 lbs
4-6 lbs1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrsCornish Hen350°F1-2 lbs1-1 1/4 hrs1 1/4-1 1/2 hrsCapon325°F5-6 lbs
6-8 lbs1 3/4-2 hrs
2 1/4-3 1/2 hrs2 1/2-3 hrs
3-4 hrsTurkey, whole




Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings 325°F8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrsGoose350°F10-12 lbs2 3/4-3 1/4 hrs3-3 1/2 hrsDuck350°F4-5 lbs2-2 1/2 hrs2 1/2-2 3/4 hrsStart with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.StewedApproximate Cooking TimeTypeWeightUnstuffedStuffedWhole broiler fryer3-4 lbs1-1 1/4 hrs1 1/4-1 3/4 hrsWhole roaster5-7 lbs1 3/4-2 hrs2-2 1/2 hrsWhole cornish hens18-24 oz35-40 min50-70 minBreast half, bone-in6-8 oz35-45 min Breast half, boneless4 oz25-30 min Leg or thigh8 or 4 oz40-50 min Drumstick4 oz40-50 min Wing or wingette/drumette2-3 oz35-45 min GrilledApproximate Cooking Time
Internal Temp. 180°FTypeWeightUnstuffedStuffedWhole broiler fryer
(indirect heat)3-4 lbs60-70 min1 1/4-1 3/4 hrsWhole roaster
(indirect heat)5-7 lbs18-25 min/lb23-55 min/lbWhole cornish hens
(indirect heat)18-24 oz45-55 min1-1 1/2 hrsWhole turkey
(indirect heat)8-12 lbs
12-16 lbs2-3 hrs
3-4 hrs Whole duckling
(indirect heat)4 1/2 lbs2 1/2 hrs Whole goose
(indirect heat)8-12 lbs18-20 min/lb Whole capon
(indirect heat)4-8 lbs15-20 min/lb Breast half, bone-in6-8 oz10-15 min/side Breast half, boneless4 oz
6-8 oz8-10 min/side
10-15 min/side Leg or thigh8 or 4 oz10-15 min/side Drumstick4 oz
8-16 oz8-12 min/side
10-15 min/side Wing or wingette/drumette2-3 oz8-12 min/side Cooked at 350°F in Oven BagApproximate Cooking TimeTypeTotal
Weight Regular
Size
10" x 16"Large
Size
14" x 20"Turkey Size
10" x
23 1/2"Whole turkey, unstuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrsWhole turkey, stuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrsTurkey breast, bone-in4-8 lbs

10-12 lbs 1 1/4-2 hrs

2 1/4 -
2 3/4 hrs Turkey breast, boneless2 1/2-3 lbs
5 lbs
8-12 lbs1 1/4-1 3/4 hrs
2-2 1/4 hrs

3-3 1/2 hrsTurkey drumsticks1 1/2-2 lbs

2-3 lbs1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrs Chicken pieces2-2 1/4 lbs
2 3/4-3 lbs45-50 min

45-50 min Chicken thighs1/2-1 1/2 lbs
1 1/2-2 1/4 lbs35-40 min
35-40 min Chicken drumsticks1-1 1/2 lbs
2-2 1/2 lbs35-40 min
35-40 min Chicken breast half, bone-in1 1/2-2 lbs
2-2 1/2 lbs40-45 min
40-45 min Chicken breast half, boneless3/4-1 lbs
1-1 1/2 lbs25-30 min
25-30 min Whole chicken3 1/2-4 lbs
5-7 lbs1-1 1/4 hrs
1 1/4-1 1/2 hrs Cornish hens1 1/2-3 1/2 lbs
4-7 lbs40-45 min
55-60 min Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

[Raine]

Poultry Cooking TimesPoultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.
POULTRY Cooking Temperatures and Times Oven CookedApproximate Cooking TimeTypeTemp.WeightUnstuffedStuffedChicken350°F2 1/2-3 lbs
3-4 lbs
4-6 lbs1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrsCornish Hen350°F1-2 lbs1-1 1/4 hrs1 1/4-1 1/2 hrsCapon325°F5-6 lbs
6-8 lbs1 3/4-2 hrs
2 1/4-3 1/2 hrs2 1/2-3 hrs
3-4 hrsTurkey, whole




Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings 325°F8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrsGoose350°F10-12 lbs2 3/4-3 1/4 hrs3-3 1/2 hrsDuck350°F4-5 lbs2-2 1/2 hrs2 1/2-2 3/4 hrsStart with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.StewedApproximate Cooking TimeTypeWeightUnstuffedStuffedWhole broiler fryer3-4 lbs1-1 1/4 hrs1 1/4-1 3/4 hrsWhole roaster5-7 lbs1 3/4-2 hrs2-2 1/2 hrsWhole cornish hens18-24 oz35-40 min50-70 minBreast half, bone-in6-8 oz35-45 min Breast half, boneless4 oz25-30 min Leg or thigh8 or 4 oz40-50 min Drumstick4 oz40-50 min Wing or wingette/drumette2-3 oz35-45 min GrilledApproximate Cooking Time
Internal Temp. 180°FTypeWeightUnstuffedStuffedWhole broiler fryer
(indirect heat)3-4 lbs60-70 min1 1/4-1 3/4 hrsWhole roaster
(indirect heat)5-7 lbs18-25 min/lb23-55 min/lbWhole cornish hens
(indirect heat)18-24 oz45-55 min1-1 1/2 hrsWhole turkey
(indirect heat)8-12 lbs
12-16 lbs2-3 hrs
3-4 hrs Whole duckling
(indirect heat)4 1/2 lbs2 1/2 hrs Whole goose
(indirect heat)8-12 lbs18-20 min/lb Whole capon
(indirect heat)4-8 lbs15-20 min/lb Breast half, bone-in6-8 oz10-15 min/side Breast half, boneless4 oz
6-8 oz8-10 min/side
10-15 min/side Leg or thigh8 or 4 oz10-15 min/side Drumstick4 oz
8-16 oz8-12 min/side
10-15 min/side Wing or wingette/drumette2-3 oz8-12 min/side Cooked at 350°F in Oven BagApproximate Cooking TimeTypeTotal
Weight Regular
Size
10" x 16"Large
Size
14" x 20"Turkey Size
10" x
23 1/2"Whole turkey, unstuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrsWhole turkey, stuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs 2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrsTurkey breast, bone-in4-8 lbs

10-12 lbs 1 1/4-2 hrs

2 1/4 -
2 3/4 hrs Turkey breast, boneless2 1/2-3 lbs
5 lbs
8-12 lbs1 1/4-1 3/4 hrs
2-2 1/4 hrs

3-3 1/2 hrsTurkey drumsticks1 1/2-2 lbs

2-3 lbs1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrs Chicken pieces2-2 1/4 lbs
2 3/4-3 lbs45-50 min

45-50 min Chicken thighs1/2-1 1/2 lbs
1 1/2-2 1/4 lbs35-40 min
35-40 min Chicken drumsticks1-1 1/2 lbs
2-2 1/2 lbs35-40 min
35-40 min Chicken breast half, bone-in1 1/2-2 lbs
2-2 1/2 lbs40-45 min
40-45 min Chicken breast half, boneless3/4-1 lbs
1-1 1/2 lbs25-30 min
25-30 min Whole chicken3 1/2-4 lbs
5-7 lbs1-1 1/4 hrs
1 1/4-1 1/2 hrs Cornish hens1 1/2-3 1/2 lbs
4-7 lbs40-45 min
55-60 min Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

[Raine]

Fish Cooking TimesFish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan fried, deep fried, grilled, and steamed.
FISH Cooking Temperatures and TimesBakedApproximate Cooking TimePortionTemp.Weight /
Thickness Total TimeWhole350°F3-5 lbs35-40 minFillets350°F3-5 lbs35-40 minSteaks350°F3-5 lbs25-30 minPan FriedTurn OnceWholeMed. 8-15 minFilletsMed..75 in.7-9 minSteaksMed.1 in.9-10 minDeep Fried Whole350°F 3-5 min

Fillets350°F.75 in.3-5 minSteaks350°F1 in.4-6 minGrilled - 4 in. from the Heat SourceTurn OnceWholeMed

10-20 minFilletsMed.75 in.10-20 minSteaksMed1 in.10-20 minSteaming - Over Gently Boiling Water Whole 10-12 minFillets .75 in.10-12 minSteaks 1 in.10-15 minNote: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture.

[Raine]

Slow-Cooker Conversion Chart When cooking with a slow-cooker, the cooking times will need to be lengthened in comparison to cooking in a conventional oven. Be sure to allow enough time for food to be cooked to proper doneness.
SLOW-COOKER CONVERSION This chart provides a conversion from conventional cooking times
to slow-cooker cooking times.Conventional Oven
Cooking TimeSlow-Cooker Cooking TimeLow (200)High (300)15-30 min4-8 hrs

1 1/2 hrs30-40 min6-10 hrs3-4 hrs50 min-3 hrs8-18 hrs4-6 hrsMost uncooked meat/poultry and vegetable combinations will require at least 8 hours on low.

[Raine]

http://www.hormel.com/templates/know...emid=16&id=652

[Raine]

http://www.hormel.com/templates/know...sofmeasure.asp

[Raine]

http://www.hormel.com/templates/know...temid=1&id=200