FRESH PORK ROASTING CHART
ROASTED AT 350°F. OVEN TEMPERATURE
* USDA Minimum Safe Cook Temperature
|
CUT
|
THERMOMETER
READING
|
MINUTES PER
POUND
|
|
LOIN
|
|
|
|
Center
|
145°F. and Above *
|
35 - 40
|
|
Whole
|
145°F. and Above*
|
15 - 20
|
|
Ends
|
145°F. and Above*
|
45 - 50
|
|
SHOULDER
|
|
|
|
ROLLED
|
145°F. and Above*
|
45 - 50
|
|
CUSHION
|
145°F. and Above*
|
35 - 40
|
|
BOSTON BUTT
|
145°F. and Above*
|
45 - 50
|
|
LEG or HAM
|
145°F and Above*
|
30 - 35
|
|
SPARERIBS
|
|
30 - 35
|
PORK and HAM
LOAF
|
|
30 - 35
|
BEEF BROILING CHART
|
CUT
|
|
BROILED*
|
|
|
THERMOMETER
READING
|
TOTAL TIME
IN MINUTES**
|
STEAKS (1 in.)
rare:
medium:
medium well:
done:
|
135°F.
145°F.
150°F.
170°F.
|
15 - 20
20 - 30
|
STEAKS (1½ in.)
rare:
medium:
medium well:
done:
|
135°F.
145°F.
150°F.
170°F.
|
25 - 30
35 - 50
|
STEAKS (2 in.)
rare:
medium:
medium well:
done:
|
135°F.
145°F.
150°F.
170°F.
|
30 - 40
50 - 70
|
BEEF PATTIES (1 in.)
rare:
medium:
medium well:
done:
|
135°F.
145°F.
150°F.
170°F.
|
5 - 6
6 - 7
|
*Pan-broiling or griddle-broiling requires about half the
time for broiling.
**Thermometer temperatures are far more critical than time;
time can be disregarded with proper use of a meat thermometer.