————————————————————+—————————————+——————————————+———————————
| | Approximate | Internal
|Ready-to-cook|roasting time |temperature
Kind and cut of meat| weight | at 325°F. | of meat
| | | when done
————————————————————+—————————————+——————————————+———————————
BEEF | | |
Standing ribs: | _Pounds_ | _Hours_ | °_F._
Rare | 6 to 8 | 2½ to 3 | 140
Medium | 6 to 8 | 3 to 3½ | 160
Well done | 6 to 8 | 3⅔ to 5 | 170
Rolled rump: | | |
Rare | 5 | 2¼ | 140
Medium | 5 | 3 | 160
Well done | 5 | 3¼ | 170
Sirloin tip: | | |
Rare | 3 | 1½ | 140
Medium | 3 | 2 | 160
Well done | 3 | 2¼ | 170
VEAL | | |
Leg | 5 to 8 | 2½ to 3½ | 170
Loin | 5 | 3 | 170
Shoulder | 6 | 3½ | 170
LAMB | | |
Leg (whole) | 6 to 7 | 3¼ to 4 | 180
Shoulder | 3 to 6 | 2¼ to 3¼ | 180
Rolled shoulder | 3 to 5 | 2½ to 3 | 180
PORK, FRESH | | |
Loin | 3 to 5 | 2 to 4 | 170
Shoulder | 5 to 8 | 3½ to 5 | 185
Ham, whole | 10 to 14 | 5½ to 6 | 185
Ham, half | 6 | 4 | 185
Spareribs | 3 | 2 | 185
PORK, CURED | | |
Cook-before-eating: | | |
Ham, whole | 12 to 16 | 3½ to 4¼ | 160
Ham, half | 6 | 2½ | 160
Picnic shoulder | 6 | 3⅓ | 170
Fully cooked:[8] | | |
Ham, whole | 12 to 16 | 3 to 3¾ | 130
Ham, half | 6 | 1½ to 2 | 130
[8] Can also be served without heating, if desired.
Broil until top side of meat is browned, about half of total cooking
time. Season, turn, and brown other side. Use timetable (next page) as
a guide to total broiling time. To tell if meat is done, cut into it
along bone and observe color.
Use a low temperature for broiling frozen meat, so the surface does not
char before the interior thaws and cooks. Allow 1½ to 2 times as long
as specified in the timetable on page 21.
_Pan broiling ... beef, lamb, pork_
Choose thin steaks, chops, or ham slices (1 inch thick or less). Or
shape meat patties less than an inch thick.
Slash fat around edge of meat to prevent it from curling. Grease pan
lightly with fat or rub pan with fat edge of meat.
Cook meat slowly over moderate heat, turning occasionally as necessary.
Pour off excess fat as it accumulates. Total cooking time will be 10 to
20 minutes, depending on the degree of doneness desired. Pork chops may
take a little longer.
Remove meat from pan, season, and serve.
_Braising ... beef, veal, lamb, pork_
Brown meat slowly on all sides in enough added fat to keep meat from
sticking. Use a heavy pan. Meats may be floured or not, as desired,
before browning. Floured meats brown better than unfloured meats. Meats
that have a considerable amount of fat and that are not floured can be
browned without added fat.
Season the meat. If necessary to prevent overbrowning, add a small
amount of liquid (about ½ cup for a roast). Many cuts of meat can be
braised without added liquid. Steam from meat juices trapped in a
covered pan provides enough moisture. Cover pan tightly.
Cook slowly over low heat or in a 350° F. oven until tender, adding
more liquid if needed. Use the timetable (p. 22) as a guide to braising
time.