posted in
Reference Charts by
Kathy Maister
The following is from the United States Department of Agriculture:
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160°F (70°C).
Whole muscle meats such as chops and roasts should be cooked to
- 160 °F (70°C) medium
- 170 °F (75°C) well done
For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on starting with pork at refrigerator temperature (40 °F – 4.5 °C).
Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and “doneness” of pork.
If fresh pork has reached 160 °F (70°C) throughout, it should be safe, even though it may still be pink in the center. The pink color can be due to the cooking method or added ingredients.
http://www.fsis.usda.gov/Fact_Sheets/Pork_from_Farm_to_Table/index.asp
Safe Cooking Chart for Pork
ROASTING:
- Set oven at 350 °F (180° C, Gas Mark 4).
- Roast in a shallow pan, uncovered.
- Internal temperature: 160° F (70°C) – medium; 170°F (75°C) – well done.
Or try Startcooking.com’s photo-tutorial on Pork Roast
| Cut
|
Thickness or Weight
|
Cooking Time
|
| Loin Roast, Bone-in or Boneless
|
2 to 5 pounds
|
20-30 minutes per pound
|
| Crown Roast
|
4 to 6 pounds
|
20-30 minutes per pound
|
| Leg, (Fresh Ham) Whole, Bone-in
|
12 to 16 pounds
|
22-26 minutes per pound
|
| Leg, (Fresh Ham) Half, Bone-in
|
5 to 8 pounds
|
35-40 minutes per pound
|
| Boston Butt
|
3 to 6 pounds
|
45 minutes per pound
|
| Tenderloin (Roast at 425-450 °F)
|
½ to 1½ pounds
|
20 to 30 minutes total
|
| Ribs (Back, Country-style or Spareribs)
|
2 to 4 pounds
|
1½ to 2 hours (or until fork tender)
|
BROILING 4 inches from heat or GRILLING
| Cut
|
Thickness or Weight
|
Cooking Time
|
| Loin Chops, Bone-in or Boneless
|
¾-inch or 1½ inches
|
6-8 minutes or 12-16 minutes
|
| Tenderloin
|
½ to 1½ pounds
|
15 to 25 minutes
|
| Ribs (indirect heat), all types
|
2 to 4 pounds
|
1½ to 2 hours
|
| Ground Pork Patties (direct heat)
|
½ inch
|
8 to 10 minutes
|
IN SKILLET ON STOVE
| Cut
|
Thickness or Weight
|
Cooking Time
|
| Loin Chops or Cutlets
|
¼-inch or ¾-inch
|
3-4 minutes or 7-8 minutes
|
| Tenderloin Medallions
|
¼ to ½-inch
|
4 to 8 minutes
|
| Ground Pork Patties
|
½ inch
|
8 to 10 minutes
|
BRAISING: Cover and simmer with a liquid.
| Cut
|
Thickness or Weight
|
Cooking Time
|
| Chops, Cutlets, Cubes, Medallions
|
¼ to 1-inch
|
10 to 25 minutes
|
| Boston Butt, Boneless
|
3 to 6 pounds
|
2 to 2½ hours
|
| Ribs, all types
|
2 to 4 pounds
|
1½ to 2 hours
|
STEWING: Cover pan; simmer, covered with liquid.
| Cut
|
Thickness or Weight
|
Cooking Time
|
| Ribs, all types
|
2 to 4 pounds
|
2 to 2½ hours, or until tender
|
| Cubes
|
1-inch
|
45 to 60 minutes
|
NOTE: Cooking times compiled from various resources. Source: USDA Last modified – February 2003
posted in
Meat, Poultry and Seafood, Reference Charts by
Kathy Maister
The following is from the United States Department of Agriculture:
For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160°F (70°C) on a meat thermometer. However, “whole muscle” meats such as steaks and roasts may be cooked to approximately
- 145 °F (60° C) medium rare
- 160 °F (70° C) medium
- 175 °F (75° C) well done
For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Cooking times are based on starting with beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and “doneness” of beef.
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp
Cow Drawing Source: Wikipedia
Approximate Beef Cooking Times
| Type of Beef
|
Size
|
Cooking Method
|
Cooking Time
|
Internal Temperature
|
| Rib Roast, bone in
|
4 to 6 lbs.
|
Roast 325° F (165° C)
|
23-25 min./lb.
|
Medium rare 145°F (60°C)
|
| Rib Roast, boneless rolled
|
4 to 6 lbs.
|
Roast 325°F (165°C)
|
Add 5-8 min./lb. to times above
|
Same as above
|
| Chuck Roast, Brisket
|
3 to 4 lbs.
|
*Braise 325°F (165°C)
|
*Braise 325°F (165°C)
|
Medium 160° F (70°C)
|
| Round or Rump Roast
|
2 1/2 to 4 lbs.
|
Roast 325°F (165°C)
|
30-35 min./lb.
|
Medium rare 145°F (60°C)
|
| Tenderloin, whole
|
4 to 6 lbs.
|
Roast 425°
|
45-60 min. total
|
Medium rare 145°F (60°C)
|
| Steaks
|
3/4″ thick
|
Broil/Grill
|
4-5 min. per side
|
Medium rare 145°F (60°C)
|
| Stew or Shank Cross Cuts
|
1 to 1 1/2″ thick
|
Cover with liquid; simmer
|
2 to 3 hours
|
Medium 160°F (70°C)
|
| Short Ribs
|
4″ long and 2″ thick
|
*Braise 325°F (165°C)
|
1 1/2 to 2 1/2 hours
|
Medium 160°F (70°C)
|
*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.
Source: USDA Last modified – February 2003
posted in
Meat, Poultry and Seafood, Reference Charts by
Kathy Maister
The following is from the United States Department of Agriculture:
“Cook a whole chicken to a safe minimum internal temperature of 165 °F
(75 °C) as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
Approximate Chicken Cooking Times
| Type of Chicken
|
Weight
|
Roasting 350°F (180 °C)
|
Simmering
|
Grilling
|
| Whole broiler fryer+
|
3 to 4 lbs.
|
1 1/4 – 1 1/2 hrs.
|
60 to 75 min.
|
60 to 75 min*
|
| Whole roasting hen+
|
5 to 7 lbs.
|
2 to 2 1/4 hrs.
|
1 3/4 to 2 hrs.
|
18-25 min/lb*
|
| Whole capon+
|
4 to 8 lbs.
|
2 to 3 hrs
|
Not suitable
|
15-20 min/lb*
|
| Whole Cornish hens+
|
18-24 oz.
|
50 to 60 min.
|
35 to 40 min.
|
45 to 55 min*
|
| Breast halves, bone-in
|
6 to 8 oz.
|
30 to 40 min.
|
35 to 45 min.
|
10 – 15 min/side
|
| Breast half, boneless
|
4 ounces
|
20 to 30 min.
|
25 to 30 min.
|
6 to 8 min/side
|
| Legs or thighs
|
8 or 4 oz.
|
40 to 50 min.
|
40 to 50 min.
|
10 – 15 min/side
|
| Drumsticks
|
4 ounces
|
35 to 45 min.
|
40 to 50 min.
|
8 to 12 min/side
|
| Wings or wingettes
|
2 to 3 oz.
|
30 to 40 min.
|
35 to 45 min.
|
8 to 12 min/side
|
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Source: USDA Last Modified: April 4, 2006”
