• TURKEY
  • BEEF
  • PORK
  • LAMB
Roasting Time for Whole Turkeys

Weight

Oven Times Stuffed
325°F (170°C)

Oven Times Un-stuffed
325°F (170°C)

Barbeque Times Un-stuffed
medium heat

9–11lbs

4–5 kg

3 – 3 1/4 hrs

2 1/2 - 23/4   hrs

--

12-14lbs

5–7 kg

31/4 – 31/2 hrs

2 3/4 - 3 hrs

11/2 hrs   

15–18lbs

7–9 kg

31/2 – 33/4 hrs

3 - 31/4 hrs

13/4 hrs

19-22lbs

9-11 kg

33/4 – 4 hrs

3 1/4 - 31/2   hrs

2 hrs

23-26lbs

11-13 kg

41/2  – 5 hrs

4 – 5 hrs

--

At Di Liso's we always recommend the use of probe thermometers to check internal temperatures.

Remove the turkey from the oven once tempurature reaches 170°C, allow 15 to 20 minutes before carving.
APPROXIMATE BEEF COOKING TIMES (°F)
Type of Beef
Size
Cooking Method
Cooking Time
Internal Temperature
Prime Rib Roast
4 to 6 lbs.
Roast 325°
23-25 min./lb.
27-30 min./lb.
32-34 min./lb.

Medium rare 145°
Medium 160°
Well done 170°

 

Eye of the Round Roast
4 to 6 lbs.
Roast 325°
Add 5-8 min./lb. to times above

Same as above

 

Round or Rump Roast
2½ to 4 lbs.
Roast 325°
30-35 min./lb.
35-40 min./lb.

Medium rare 145°
Medium 160°

 

Tenderloin, whole
half
4 to 6 lbs.
2 to 3 lbs.
Roast 425°
45-60 min. total
35-45 min. total

Medium rare 145°
Medium 160°

 

Steaks
¾" thick
Broil/Grill
4-5 min. per side
6-7 min. per side
Medium rare 145°
Medium 160°

At Di Liso's we always recommend the use of probe thermometers to check internal temperatures.
APPROXIMATE PORK COOKING TIMES (°F)
 
ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered.
Internal temperature: 160° - medium; 170° - well done.
Cut
Thickness or Weight
Cooking Time

Loin Roast, Bone-in or Boneless

2 to 5 pounds

20-30 min. per pound

Crown Roast

4 to 6 pounds

20-30 min. per pound

Leg, (Fresh Ham) Whole, Bone-in

12 to 16 pounds

22-26 min. per pound

Leg, (Fresh Ham) Half, Bone-in

5 to 8 pounds

35-40 min. per pound

Tenderloin (Roast at 425-450 F)

 ½ to 1½ pounds

20 to 30 minutes total

Back Ribs

2 to 4 pounds

1½ to 2 hours (or until fork tender)


BROILING 4 inches from heat or GRILLING
Cut
Thickness or Weight
Cooking Time

Loin Chops, Bone-in or Boneless

¾-in or 1½ inches

6-8 min. or 12-16 min.

Tenderloin

 ½to 1½ pounds

15 to 25 minutes

Ribs (indirect heat), all types

2 to 4 pounds

1½ to 2 hours


BROILING 4 inches from heat or GRILLING
Cut
Thickness or Weight
Cooking Time

Loin Chops, Bone-in or Boneless

¾-in or 1½ inches

6-8 min. or 12-16 min.

Tenderloin

 ½to 1½ pounds

15 to 25 minutes

Ribs (indirect heat), all types

2 to 4 pounds

1½ to 2 hours


IN SKILLET ON STOVE
Cut
Thickness or Weight
Cooking Time

Loin Chops

¼-inch or ¾-inch

3-4 min. or 7-8 min.

Tenderloin Medallions

¼ to ½-inch

4 to 8 minutes


BRAISING: Cover and simmer with a liquid, i.e white wine, tomato sauce
Cut
Thickness or Weight
Cooking Time

Chops, Cubes, Medallions

 to 1-inch

10 to 25 minutes

Ribs, all types

2 to 4 pounds

1½ to 2 hours


STEWING: Cover pan; simmer, covered with liquid.

Cut
Thickness or Weight
Cooking Time

Ribs

2 to 4 pounds

2 to 2½ hours, or until tender

Cubes

1-inch

45 to 60 minutes

At Di Liso's we always recommend the use of probe thermometers to check internal temperatures.
APPROXIMATE LAMB COOKING TIMES (°F)

Cuts of Lamb

Size

Cooking
Methods

Cooking
Times

Internal
Temperature

Lamb leg, bone in

5 to 7 lbs.

Roast 325 ºF

20 to 25 min./lb.
25 to 30 min./lb.
30 to 35 min./lb.

Medium-rare 145 °F
Medium 160 °F
Well-done 170 °F

Lamb leg, bone in

7 to 9 lbs.

Roast 325 ºF

15 to 20 min./lb.
20 to 25 min./lb.
25 to 30 min./lb.

Medium-rare 145 °F
Medium 160 °F
Well-done 170 °F

Lamb leg, boneless, butterfly

4 to 7 lbs.

Roast 325 ºF

25 to 30 min./lb.
30 to 35 min./lb.
35 to 40 min./lb.

Medium-rare 145 °F
Medium 160 °F
Well-done 170 °F

Chops, rib or loin

1½" to
1" thick

Broil/grill

7 to 11 minutes
15 to 19 minutes

Medium-rare 145 °F
Medium 160 °F

At Di Liso's we always recommend the use of probe thermometers to check internal temperatures.