Use a Meat Thermometer to Judge When Meat is Properly Cooked
Using a Meat Thermometer is really a life-saver. You insert the Meat Thermometer into a fleshy part of the meat, for instance the bulk of the breast of the chicken or turkey, and leave it there long enough to see the needle on the thermometer come to rest on the current temperature.
This way, rather than slicing your steak in half, you leave the juices inside of the meat where they belong until you’re sitting at the dinner table.
Tips for Cooking Any Steak
To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.
Roasting Chart – Beef |
||
| Internal Temperature Should be 145º Medium Rare – 160º – Medium – 170º Well Done
|
||
| Cut | Oven Temperature | Roasting Time |
| Rib Roast, Bone-In – 4 to 8 lb. | 325º | 25 to 30 minutes per pound |
| Loin Roast, Bone-In – 3 to 5 lb. | 325º | 35 to 40 minutes per pound |
| Ribeye Roast, Boneless 3 to 4 lb. 4 to 6 lb. |
350º | 23 to 30 minutes per pound 18 to 20 minutes per pound |
| Beef Tenderloin Roast – 4 to 6 lb. | 425º | 60 to 70 minutes *Total* |
| Top Round Roast – 2½ to 4 lb. | 325º | 25 to 30 minutes per pound |
| Bottom Round Roast – 4 to 6 lb. | 325º | 35 to 40 minutes per pound |
| Eye Round Roast – 2 to 3 lb. | 325º | 20 to 22 minutes per pound |
| Top Sirloin Roast – 2 to 4 lb. | 350º | 16 to 20 minutes per pound |
| Sirloin Tip Roast 2½ to 4 lb. 4 to 6 lb. |
325º | 30 to 35 minutes per pound 25 to 30 minutes per pound |
|
Roasting Chart – Pork |
||
| Internal Temperature Should be 160º to 170º. For fully cooked hams, the internal temperature should be 140º. For “cook before eating hams, it should be 160º. |
||
| Cut | Oven Temperature | Roasting Time |
| Crown Roast – 6 to 10 lb. | 325º | 20 to 22 minutes per pound |
| Loin Roast, Bone-In – 3 to 5 lb. | 325º | 20 to 25 minutes per pound |
| Loin Roast, Boneless – 2 to 4 lb. | 325º | 25 to 30 minutes per pound |
| Tenderloin – 1 to 2 lb. | 425º | 25 to 30 minutes per pound |
| Ham, Fully Cooked, Boneless 3 to 4 lb. 6 to 8 lb. 9 to 12 lb. |
325º | 20 to 23 minutes per pound 16 to 20 minutes per pound 12 to 16 minutes per pound |
| Ham, Fully Cooked, Bone-In Half – 7 to 8 lb. Whole – 14 to 16 lb. |
325º | 18 to 25 minutes per pound 15 to 18 minutes per pound |
| Ham, Cook before eating, Bone-In Half – 7 to 8 lb. Whole – 14 to 16 lb. |
325º | 20 to 25 minutes per pound 18 to 20 minutes per pound |
|
Roasting Chart – Turkey and Chicken |
||
| For a stuffed turkey the roasting time many vary up to 30 minutes depending upon the bird and the oven. Use a meat thermometer to check the temperature of the dressing. the center of the dressing inside the bird must reach temperature of 165º F for food safety. For a unstuffed turkey place the meat thermometer in the thickest part of the thigh, taking care that it does not touch any bone. Roast the turkey until the meat thermometer reaches 180º F. |
||
| Cut | Oven Temperature | Roasting Time |
| Stuffed Turkey or Chicken 6 to 8 lb. 8 to 12 lb. 12 to 16 lb. 16 to 20 lb. 20 to 24 lb. |
325º | 3 to 3½ hours 3½ to 4½ hours 4½ to 5½ hours 5½ to 6 hours 6 to 6½ hours |
| Unstuffed Turkey or Chicken 6 to 8 lb. 8 to 12 lb. 12 to 16 lb. 16 to 20 lb. 20 to 24 lb. |
325º | 2½ to 3 hours 3 to 4 hours 4 to 5 hours 5 to to 5½ hours 5½ to 6 hours |