TIME & TEMPERATURE CHART

by Ted Peterson
The following is the time and temperature chart for beef, veal, pork, lamb, fish, and turkey. This is for both baking, and stove top cooking.
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BEEF

(Roasting)
Ribs. 3 or more 8-10 lbs. Rare 140 degree 2 1/4 - 2 3/4 hours, med 160 degree 2 3/4 - 3 hours, well done 170 degree 3 1/2 - 4 hours.
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Ribs. 1 to 2 6 to 6 1/2 lbs. Rare 140 degree 1 3/4 - 2 hours, med 160 degree 2 1/4 - 2 1/2 hours, well done 170 degree 3 - 3 1/4 hours.
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Rolled Rump. 5-7 lbs well done 170 degree 2 1/2 - 3 1/4 hours.
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Sirloin Tip. 3-3 1/ 2 lbs med 160 degree 2 - 21/2 hours.
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Rolled ribs. 4 - 5 lbs rare 140 degree 2 1/4 - 2 1/2 hours, med 160 degree 2 3/4 hours, wells done 170 degree 3 1/2 - 4 hours.
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(Boiling)
Tenderloin. 1 inch ea rare 8 - 10 minutes, med 12 - 14 minutes, well done 18 0 20 minutes.
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Rib steak. 1 inch ea 1 1/2 lbs rare 8-10 minutes, med 12 - 14 minutes, well done 18 - 20 minutes.
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Ground beef patties. 3/4 inch ea. Each rare 8 minutes, med 14 1/2 minutes, well done 20 - 25 minutes.
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Sirloin 1 inch ea. 3 1/2 to 2 1/2 lbs. rare 10 - 12 minutes, med 14 - 15 minutes, well done 20 - 25 minutes
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Sirloin 1 1/2 inch ea. 3 1/2 to 4 3/4 lbs. rare 14 - 16 minutes, med 18 - 20 minutes, well done 25 30 minutes.
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Sirloin 2 inch. 5 to 5 1/2 lbs. rare 20 - 25 minutes, med 30 - 35 minutes, well done 40 - 45 minutes
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Porterhouse 1 inch 1 1/2 lb. rare 10 - 12 minutes, med 14 - 16 minutes, well done 20 - 25 minutes.
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Porterhouse 1 1/2 inch 2 1/2 to 3 lbs. rare 14 - 16 minutes, med 18 - 20 minutes, well done 25 - 30 minutes.
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Porterhouse 2 inch ea 3 to 3 1/2 lbs. rare 20 - 25 minutes, med 30 - 35 minutes, well done 40 - 45 minutes
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VEAL

(Roasting all at 170 degree)
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Loin 4 to 5 lbs 2 1/3 - 3 hours
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Boned Rolled Shoulder 2 3/4 to 3 lbs. 3 hours.
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Boned Rolled Shoulder 5 to 6 1/4 lbs. 3 1/3 - 4 hours.
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Legs 3 to 3 3/4 lbs 3 - 3 3/4 hours.
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PORK

(All at 185 degree. Ham elsewhere in this article)
Fresh half ham. 5 to 6 1/2 lbs. 3 1/2 - 4 hours<.
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Fresh half ham. 10 to 14.1/2 lbs. 6 - 7 hours.
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Loin 4 to 5 lbs. 3 - 3 1/2 hours.
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Loin end 2 1/2 to 3 1/2 lbs. 2 1/4 - 2 1/2 hours.
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Shoulder Butt 4-6 lbs. 3 1/2 - 4 hours.
HAM
(cooking time in minutes per pound)
Fully - cooked whole ham 10 minutes.
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Fully - cooked half ham. 14 minutes.
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Boned ham roll. 12 - 15 minutes.
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Canned 6 pounds. 15 - 20 minutes.
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Canned 7 to 13 pounds 10 - 15 minutes.
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Cook before eating boned ham roll. 30 minutes.
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Cook before eating half ham. 22 - 25 minutes.
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Cook before eating whole ham. 18 - 20 minutes.
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LAMB

(Roasting 175 - 180 degrees.)
Leg (half) 3 to 4 lbs. 3 - 3 3/4 hours.
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Leg (complete) 6 to 8 lbs. 3 1/2 - 4 hours.
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Boned in, Stuffed 3 lbs. 2 1/2 - 3 hours.
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Boned Rolled Shoulder 4 to 6 lbs. 3 - 4 hours.
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(Broiling)
Loin Chops. (or rib shop) 3/4 inch 2 - 3 inchs ea 12-15 minutes.
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Double Rib 1 1/2 inch 4-5 oz. ea. 22 - 25 1/4 minutes.
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Lamb Patties 3/4 inch 4 oz. ea. 14 - 15 minutes.
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Lamb Shoulder Chops 3/4 inch 3 -4 each 14 - 15 minutes.
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FISH

Fried Fish 10 minutes each side.
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Steamed Fish 10 - 12 minutes.
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Poached Rish 10 - 12 minutes.
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Broiled Fish 4 - 5 minutes each side.
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Baked Fish 350 - 450 degree for 10 - 16 minutes
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LOBSTER.

Lobster Baked 450 degrees 10 - 16 minutes.
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Lobster Boiled 5 minute 1st lb. 3 minutes each additional lb.
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SCALLOPS & SHRIMP.

Scallops Broil 3 minutes.
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Shrimp boiling NO LONGER then 5 minutes. (Never-Never)
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CHICKEN & TURKEY

(Allways bake all Turkey at 325 degree or more)
Chicken - Fried 15 25 each side .
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Turkey 4 - 8 lbs. 3 - 4 hours.
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Turkey 8 - 12 lbs. 4 1/2 hours.
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Turkey 12 - 16 lbs. 5 hours.
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Turkey 16 - 20 lbs. 7 hours.
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Turkey 20 - 24 lbs. 7 - 8 1/2 hours.
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