La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 5)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roasting Timing and Temperatures
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Small quick cooking cuts of meat, chicken breasts, fish, pork tenderloins and vegetables can be
cooked directly on a rimmed baking sheet.
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Roasts 2lbs and over should be roasted on a rack in a shallow pan for even heat distribution and to
prevent moisture loss.
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Small roasts 2 – 5lbs will cook in standard recipe times, 45 minutes to an hour.
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Large roasts 6 – 20lbs the cooking time will be reduced up to 25%.
Timing and Temperature Chart for Roasting
Weight Meat Time Oven Temp Internal Temp
3 – 4lb Chicken 15 mins 400°
+45 mins 350° 170°
1 – 2lb Cornish Hens 45 mins 375° 170°
1 – 2lb Turkey Breast 50 mins 350° 160°
10 – 15lb Whole Turkey 15 mins 400°
+1 ¼ hrs 350° 160°
15 – 20lb Whole Turkey 15 mins 400°
+1 ¾ hrs 350° 160°
4 – 5lb Whole Duck 1 ½ hrs 300°
Pour of rendered fat +30 mins 400° 170°
2 – 3lb Beef Tenderloin 45 – 55 mins 375° 130° M/R
2 – 3lb Chateaubriand (Sear over high
heat and finish in oven)
25 mins 350° 130° M/R
10lb Prime Rib (4 Ribs) 15 mins 400°
+1 hr 350° 130° M/R
14lb Prime Rib (6 Ribs) 15 mins 400°
+1 ¼ hrs 350° 130° M/R
8 – 12lb Boneless Prime Rib 15 mins 400°
+1 – 1 ¼ hrs 350° 130° M/R
1lb Pork Tenderloin 30 mins 350° 140° M
3 – 5lb Pork Loin 45 – 60 mins 350° 140° M
7 – 10lb Pork Crown Roast 15 mins 400°
+1 ¼ hrs 350° 140° M
3 – 5lb Pork Blade 1 ¾ hrs 350° 150° MW
3 – 5lb Ham (Heat uncovered, glaze
during the last 15 mins)
45 – 60 mins 350° 150° MW
1 ½ – 2lb Rack of Lamb 20 – 25 mins 400° 130° M/R
5 – 6lb Leg of Lamb 15 mins 400°
+55 mins 350° 130° M/R
Note: The internal temperature of cooked meats rises approximately 10° - 15° during the resting time.
M/R – Medium Rare; M – Medium; MW – Medium Well