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Meat Roasting Chart
Cut
BEEF
Chuck or
Pot Roast
(cook in 1/2 cup
liquid) (2-3 lbs.)
Without vegetables
With 3-4 cups
cut-up vegetables
Eye of Round
(2-3 lbs.)
Ground Meat
(to brown for
casserole)
Hamburgers
(1/4 lb. each)
2 patties
4 patties
PORK
Loin Roast
Boneless
Bacon
2 slices
4 slices
6 slices
Smoked Ham
Canned
Butt
Shank
Fish and Seafood Cooking Chart
Cut
FILLETS
STEAKS
SHRIMP & SCALLOPS
Cooking Preparation
Large covered casserole.
Turn over halfway through
cooking time.
Rack. Cover with plastic
wrap. Turn over halfway
through cooking time.
Casserole. Cover with plastic
wrap. Stir halfway through
cooking time.
Rack. Cover with wax paper.
Turn over halfway through
cooking time.
Meat roasting rack.
Cover with plastic wrap.
Turn over halfway through
cooking time.
Place bacon between paper
towels on paper plate or on a
rack.
Casserole. Cover with plastic
wrap. Turn over halfway
through cooking time. Drain
and shield if necessary.
Cooking Preparation
Pie plate or casserole.
Cover with plastic wrap.
Pie plate or casserole.
Cover with plastic wrap.
Turn over halfway through cooking
time.
Pie plate or casserole.
Cover with plastic wrap.
Turn over halfway through cooking
time.
Microwave
Internal Temp.
Time
MED. (50%)
21-24 min. per lb.
27-30 min. per lb.
MED. (50%)
Rare: 5-8 min. per lb.
Med: 7-10 min. per lb.
Well: 9-11 min. per lb.
HIGH (100%)
4-6 min. per lb.
HIGH (100%)
2 1/2-4 min.
4-6 min.
MED.-HIGH (70%)
7-11 min. per lb.
MED. (50%)
12-14 min. per lb.
HIGH (100%)
1 1/2-2 min.
2 1/2-3 1/2 min.
3 1/2-4 1/2 min.
MED. (50%)
5-8 min. per lb.
8-11 min. per lb.
Microwave Time
POWER LEVEL (80%)
4-6 min. per lb.
POWER LEVEL (80%)
5-7 min. per lb.
POWER LEVEL (80%)
4-6 min. per lb.
18
Internal Temp.
after Standing
at Removal
150°F
160°F
120°F
130°F
145°F
135°F
150°F
160°F
160°F
155°F
160°F
170°F
160°F
170°F
130°F
135°F
130°F
135°F
Standing Time
3 min.
3 min.
1-2 min.