| Meat. | Set
temperature. | Times in minutes
per pound. | Cooking from
frozen state. |
|---|
Beef
Standing rib 6-8 Lbs. | 300 | Rare. 18-20
Medium. 22-25
Well done. 27-30 | 43
47
55 |
Less than 6 pounds. | 300 | Rare. 33
Medium. 45
Well done. 27-30 | 55
50
65 | | Rolled ribs. | 300 | Rare. 32
Medium. 38
Well done. 48 | 53
57
65 |
Rump (high quality)
Standing.
Rolled. |
300
300
|
25-30
30-35
|
50
55
|
Lamb.
Leg.
Rolled shoulder.
Shoulder. (bone in.) |
300
300
300
|
30-35
30-45
30-35
|
40-45
40-45
40-45
|
Veal.
leg.
shoulder
boned and rolled |
300
300
300
|
25-30
25
40-45
|
40-45
40-45
40-45
|
Pork.
Loin.
Fresh ham. |
350
350
|
35-40
30-35
|
50-55
50-60
|
Smoked Pork.
Ham (new style)
Ham.(new style) half.
Ham Butts. |
300
300
300
|
15
18-20
35-40
| |
