Heartland 3530 - Manual (Page 61)

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Appendix A: Cooking Guides
Meat Roasting Guide
Meat Cut Degree of
“Doneness”
Internal
Temperature
° F ° C
Approximate
Cooking Time
Min./lb. Min./kg .
Rare 140 60 20-25 45-50
Medium 160 70 25-30 55-60
Sirloin or rib roast
W ell done 170 75 30-35 65-70
Rare 140 60 40-45 80-85
Beef
Rump, round - roast at
275F/140C
Medium 160 70 45-50 90-95
Medium 160 70 30-35 65-70 Veal Leg, loin, rib roasts
W ell done 170 75 35-40 75-80
Leg, loin 160 70 20-25 45-50
Crown roast 160 70 15-20 25-30
Pork
Shoulder roast
Done when there is
a hint of pink when
sliced
160 70 25-30 35-40
Ham Smoked, pre-cooked Heated until hot 140 60 10-15 22-25
Leg Rare 140 60 20-25 45-50
Medium 160 70 25-30 55-60 Leg, shoulder roasts
W ell done 170 75 30-35 65-70
Lam b
Rack - roast at
400F/200C Rare to medium 140
to
160
60
to
70
10-18 20-35