Don't play the guessing game use a roasting time chart to
cook foods to the proper temperature; beef, veal, lamb, pork
and poultry cuts. A thermometer is always the best way to
check for meat doneness, you can get an estimate of how long
it will take to roast various cuts of meat with the following
chart.
Roasting Time Chart | Cut of Meat | weight (pounds) | Oven Temp | Cooking Time (minutes/pounds) |
| Beef Rib Roast | 4 to 6 | 325° F | 26 to 30 (rare)
34 to 38 (medium) |
| 6 to 8 | 325°: F | 23 to 25 (rare)
27 to 30 (medium) |
| 8 to 10 | 325° F | 19 to 21 (rare)
23 to 25 (medium) |
| Beef Tenderloin, whole | 4 to 6 | 425° F | 45 to 60 minutes total |
| Beef Top Round Roast | 2 1/2 to 4 | 325° F | 25 to 30 (rare)
30 to 35 (medium) |
| 4 to 6 | 325° F | 20 to 25 (rare)
25 to 30 (medium) |
| Veal Loin Roast, boneless | 2 to 3 | 300 to 350° F | 18 to 20 (medium)
22 to 24 (well) |
| Veal Rump Roast, boneless | 2 to 3 | 300 to 350° F | 33 to 35 (medium)
37 to 40 (well |
| Veal Shoulder Roast, boneless | 2 1/2 to 3 | 300 to 350° F | 31 to 34 (medium)
34 to 37 (well) |
| Lamb Leg, bone-in | 7 to 9 | 325° F | 15 to 20 (rare)
20 to 25 (medium)
25 to 30 (well) |
| Lamb Rib Roast | 2 to 3 | 375° F | 25 to 30 ((rare)
30 to 35 (medium)
35 to 40 (well) |
| Pork Tenderloin | 1 to 2 | 425° F | 27 to 29 (medium) |
| Pork Loin Roast, boneless | 2 to 4 | 325° F | 23 to 33 (medium) |
| Pork Crown Roast | 6 to 10 | 325° F | 20 to 25 (medium) |
| Ham labeled "Fully Cooked" Whole | whole | 325° F | 20 to 25 minutes |
| Shoulder/Picnic Ham (uncooked) | 3 to 10 | 325° F | 25 to 30 minutes |
| Chicken, whole | 3 to 4 | 375° F | 1 3/4 to 2 hours |
| Rock Cornish Hen | 1 to 1 1/2 | 325° F | 1 to 1 1/4 hours |
| Turkey Whole (stuffed) | 6 to 8 | 325° F | 3 to 3 1/2 hours |
| 8 to 12 | 325° F | 3 1/2 to 4 1/2 hours |
| 12 to 16 | 325° F | 4 to 5 hours |
| 16 to 20 | 325° F | 4 1/2 to 5 1/2 hours |
| Turkey Whole (not stuffed) | 6 to 8 | 325° F | 2 1/4 to 3 1/4 hours |
| 8 to 12 | 325° F | 3 to 4 hours |
| 12 to 16 | 325° F | 3 1/2 to 4 1/2 hours |
| 16 to 20 | 325° F | 4 to 5 hours |
| Turkey Breast (bone-in) | 2 to 4 | 325° F | 1 1/2 to 2 hours |
| 3 to 5 | 325° F | 1 1/2 to 2 1/2 hours |
| 5 to 7 | 325° F | 2 to 2 1/2 hours |
