The following is a guide for cooking roasts, hamburgers, steaks, and chops. Use a meat thermometer to check the internal temperature of roasts after the minimum cooking time has elapsed. Roasts should be removed from the oven when they are 15 to 20 degrees below the desired temperature. The internal temperature will rise during the 20-minute standing time.



Check hamburgers, steaks and chops by cutting into them and noting the color of the meat; slightly under cook as meat will continue to cook during the 5-minute standing time.

Meat	Quantity	Approx. time (minutes per lb.)	Internal Temperature after standing
BEEF
Standing ribs	4-6 lbs.	4-5 min	140 (rare)
		5-6 min	160 (medium)
		7-8 min	170 (well)
Rolled Rib	3-5 lbs	5-6 min	140 (rare)
		6-7 min	160 (medium)
		7-8 min	170 (well)
Boneless rolled rump	4-6 lbs.	6-7 min	150 (rare)
		7-8 min	160 (medium)
		8-9 min	170 (done)
Hamburgers	2	3 min	rare
	4	4 min	rare
Steaks, T-bone, porterhouse or sirloin	1 lb.	5-7 min	rare to medium rare
PORK - FRESH
Boneless loin roast	3-5 lbs.	9-10 min	170 (well)
Chops, loin	2	6-8 min	well done
	4 lbs.	10-12 min	well done
Ham, fully cooked	2-5 lbs.	6-8 min	130
	6-8 lbs.	5-7 min	130
LAMB
Leg	4-5 lbs.	7-8 min	170-180 (well)
Boneless leg, rolled	3-4	8-9 min	170-180 (well)
Chops, loin	2 lbs.	5-7 min	medium
Boneless shoulder roast	3 lbs.	8-9 min	170

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