BELLA 13425 18QT Turkey Roaster - Manual (Page 10)

8
Cooking Table
NOTE: This chart is intended as a general guide. Please check temperatures
with a meat thermometer and follow USDA food safety guidelines
listed below.
Weight
(kg/lb)
Temperature
(°C/°F)
Time
(min. kg
/min. lbs)
Internal
Temperature
(°C/°F)
BEEF
Rib Eye Roast
Standing
Rib Roast
Tenderloin
Pot Roast
Corned Beef
2.7-3.6 6-8
3.6-4.5 8-10
1.5-1.8 3.5-4
1.8-2.7 4-6
1.4-1.8 3-4
177˚ 350˚
163˚ 325˚
232˚ 450˚
149˚ 300˚
149˚ 300˚
34-40 15-18
44-55 20-25
18-26 8-12
67-90 30-40
34-44 15-20
57˚/135˚
57˚/135˚
52˚/125˚
93˚/200˚
93˚/200˚
LAMB
Lamb Leg
Rack
Shoulder
2.3-3.6 5-8
0.5-0.9 1-2
1.4-1.8 3-4 177˚ 350˚
204˚ 400˚
177˚ 350˚
40-44 18-20
40 18
55 25
60˚/140˚
57˚/135˚
93˚/200˚
PORK
Pork Loin
Ribs
Ham,
Fully Cooked
1.4-2.3 3-5
1.4-2.3 3-5
2.3-4.5 5-10 177˚ 350˚
204˚ 400˚
163˚ 325˚
55-67 25-30
78 35
44-55 20-25
71˚/160˚
82˚/180˚
71˚/160˚
POULTRY
Chicken, Whole
Turkey, Stuffed
Turkey, Brined
Cornish Hens
Duck
1.4-1.8 3-4
1.4-3.6 3-8
5.4-8.2 12-18
0.5-0.9 1-2
1.8-2.7 4-6
204˚ 400˚
190˚ 375˚
177˚ 350˚
177˚ 350˚
204˚ 400˚
34 15
40-44 18-20
40-44 18-20
40-44 18-20
44-55 20-25
77˚/170˚
77˚-82˚/170˚-180˚
77˚-82˚/170˚-180˚
77˚-82˚/170˚-180˚
79˚-82˚/175˚-180˚
VEAL
Rack
Roast
1.8 4
1.1-2.3 2.5-5 204˚ 400˚
177˚ 350˚
67-68 30-35
66-78 30-35 68˚/155˚
68˚-82˚/155˚-180˚