Cooking Timetables

Beef Roast Cooking Temperatures
Rare	120° to 125°F	center is bright red, pinkish toward the exterior portion
Medium Rare	130° to 135°F	center is very pink, slightly brown toward the exterior portion
Medium	140° to 145°F	center is light pink, outer portion is brown
Medium Well	150° to 155°F	not pink
Well Done	160°F and above	steak is uniformly brown throughout

 

Poultry Cooking Times

Poultry 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 Time
Type	Temp.	Weight	Unstuffed	Stuffed
Chicken	350°F	2 1/2-3 lbs 3-4 lbs 4-6 lbs	1 1/4-1 1/2 hrs 1 1/2-1 3/4 hrs 1 3/4-2 hrs	1 1/2-1 3/4 hrs 1 3/4-2 hrs 2-2 1/4 hrs
Cornish Hen	350°F	1-2 lbs	1-1 1/4 hrs	1 1/4-1 1/2 hrs
Capon	325°F	5-6 lbs 6-8 lbs	1 3/4-2 hrs 2 1/4-3 1/2 hrs	2 1/2-3 hrs 3-4 hrs
Turkey, whole Breast, half Breast, whole Breast, whole Drumsticks Thighs Wings	325°F	8-12 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 oz	2 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 1/2-2 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 hrs	3-3 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 hrs
Goose	350°F	10-12 lbs	2 3/4-3 1/4 hrs	3-3 1/2 hrs
Duck	350°F	4-5 lbs	2-2 1/2 hrs	2 1/2-2 3/4 hrs
Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Stewed			Approximate Cooking Time
Type	Weight		Unstuffed	Stuffed
Whole broiler fryer	3-4 lbs		1-1 1/4 hrs	1 1/4-1 3/4 hrs
Whole roaster	5-7 lbs		1 3/4-2 hrs	2-2 1/2 hrs
Whole cornish hens	18-24 oz		35-40 min	50-70 min
Breast half, bone-in	6-8 oz		35-45 min
Breast half, boneless	4 oz		25-30 min
Leg or thigh	8 or 4 oz		40-50 min
Drumstick	4 oz		40-50 min
Wing or wingette/drumette	2-3 oz		35-45 min
Grilled			Approximate Cooking Time Internal Temp. 180°F
Type	Weight		Unstuffed	Stuffed
Whole broiler fryer (indirect heat)	3-4 lbs		60-70 min	1 1/4-1 3/4 hrs
Whole roaster (indirect heat)	5-7 lbs		18-25 min/lb	23-55 min/lb
Whole cornish hens (indirect heat)	18-24 oz		45-55 min	1-1 1/2 hrs
Whole turkey (indirect heat)	8-12 lbs 12-16 lbs		2-3 hrs 3-4 hrs
Whole duckling (indirect heat)	4 1/2 lbs		2 1/2 hrs
Whole goose (indirect heat)	8-12 lbs		18-20 min/lb
Whole capon (indirect heat)	4-8 lbs		15-20 min/lb
Breast half, bone-in	6-8 oz		10-15 min/side
Breast half, boneless	4 oz 6-8 oz		8-10 min/side 10-15 min/side
Leg or thigh	8 or 4 oz		10-15 min/side
Drumstick	4 oz 8-16 oz		8-12 min/side 10-15 min/side
Wing or wingette/drumette	2-3 oz		8-12 min/side

Cooked at 350°F in Oven Bag		Approximate Cooking Time
Type	Total Weight	Regular Size 10" x 16"	Large Size 14" x 20"	Turkey Size 10" x 23 1/2"
Whole turkey, unstuffed	8-12 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 hrs
Whole turkey, stuffed	8-12 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 hrs
Turkey breast, bone-in	4-8 lbs 10-12 lbs		1 1/4-2 hrs	2 1/4 - 2 3/4 hrs
Turkey breast, boneless	2 1/2-3 lbs 5 lbs 8-12 lbs	1 1/4-1 3/4 hrs	2-2 1/4 hrs	3-3 1/2 hrs
Turkey drumsticks	1 1/2-2 lbs 2-3 lbs	1 1/2-1 3/4 hrs	1 1/2 - 1 3/4 hrs
Chicken pieces	2-2 1/4 lbs 2 3/4-3 lbs	45-50 min	45-50 min
Chicken thighs	1/2-1 1/2 lbs 1 1/2-2 1/4 lbs	35-40 min	35-40 min
Chicken drumsticks	1-1 1/2 lbs 2-2 1/2 lbs	35-40 min	35-40 min
Chicken breast half, bone-in	1 1/2-2 lbs 2-2 1/2 lbs	40-45 min	40-45 min
Chicken breast half, boneless	3/4-1 lbs 1-1 1/2 lbs	25-30 min	25-30 min
Whole chicken	3 1/2-4 lbs 5-7 lbs	1-1 1/4 hrs	1 1/4-1 1/2 hrs
Cornish hens	1 1/2-3 1/2 lbs 4-7 lbs	40-45 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.

Lamb Cooking Times

Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag.

LAMB Cooking Temperatures and Times
Oven cooked at 325°F		Approximate Cooking Time (Minutes per pound)
Cut	Weight	Med-Rare (145°F)	Medium (160°F)	Well Done (170°F)
Whole leg	5-7 lbs 7-9 lbs	15-20 min 20-25 min	20-25 min 25-30 min	25-30 min 30-35 min
Leg shank half	3-4 lbs	25-30 min	30-40 min	35-45 min
Leg sirloin half	3-4 lbs	25 min	35 min	45 min
Leg roast (boneless)	4-7 lbs	20 min	25 min	30 min
Rib roast or rack (cook at 375°F)	1 1/2-2 1/2 lbs	30 min	35 min	40 min
Crown roast, unstuffed (cook at 375°F)	2-3 lbs	25 min	30 min	35 min
Shoulder roast	4-6 lbs	20 min	25 min	30 min
Shoulder roast (boneless)	3 1/2-6 lbs	35 min	40 min	45 min
Grilled with high heat	Thinkness or Weight	Approximate Cooking Time (Minutes per side)
Cut		Med-Rare (145°F)	Medium (160°F)	Well Done (170°F)
Chops - shoulder, loin or rib	1 inch	5 min	8 min	10 min
Steaks - sirloin, or leg	1 inch	5 min
Kabobs	1 inch cubes	4 min
Patties	1/2 inch		3 min
Leg, butterflied (indirect heat)	4-7 pounds	40-50 min total
Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.
Cooked at 325° in Oven Bag	Total Weight	Approximate Cooking Time
Cut		Regular Size 10"x16"	Large Size 14"x20"	Turkey Size 19"x23 1/2"
Leg of lamb, bone-in	8-10 lbs			2-2 1/2 hrs
Leg of lamb, boneless	7-8 lbs			1 3/4-2 1/4 hrs
Leg roast, rolled, boneless	2-4 lbs 4-5 lbs	1-1 1/2 hrs	1 1/2-2 hrs
Leg roast, half, bone-in	3-5 lbs		1-1 1/2 hrs
Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F 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.

 

Fish Cooking Times

Fish 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 Times
Baked			Approximate Cooking Time
Portion	Temp.	Weight / Thickness	Total Time
Whole	350°F	3-5 lbs	25-30 min
Fillets	350°F	3-5 lbs	25-30 min
Steaks	350°F	3-5 lbs	35-40 min
Pan Fried			Turn Once
Whole	Med.		8-15 min
Fillets	Med.	.75 in.	7-9 min
Steaks	Med.	1 in.	9-10 min
Deep Fried
Whole	350°F		3-5 min
Fillets	350°F	.75 in.	3-5 min
Steaks	350°F	1 in.	4-6 min
Grilled - 4 in. from the Heat Source			Turn Once
Whole	Med		10-20 min
Fillets	Med	.75 in.	7-9 min
Steaks	Med	1 in.	9-10 min
Steaming - Over Gently Boiling Water
Whole			10-12 min
Fillets		.75 in.	10-12 min
Steaks		1 in.	10-15 min
Note: 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.