| MEAT | OVEN TEMPERATURE | INTERNAL TEMP OF MEAT | WEIGHT OF MEAT | COOKING TIME PER POUND |
| Beef | 300 to 325 F (149 - 163 C) | Rare - 140 F (60 C) | 6 to 8 lbs. (2.75 - 3.5 kg) | 18 to 20 min. |
| Medium - 160 F (71 C) | 22 to 25 min. | |||
| Well Done - 170 F (76 C) | 27 to 30 min. | |||
| Pork, Fresh | 350 F (176 C) | 185 F (85 C) | 3 to 7 lbs. (1.3 - 3 kg) | 35 to 45 min. |
| Ham, precooked | 300 - 325 F (149 - 163 C) | 130 F (54 C) | 10 to 12 lbs. (4.5 - 5.5 kg) | 12 to 15 min. |
| Ham, smoked (uncooked) | 300 - 325 F (149 - 163 C) | 160 F (71 C) | 10 to 14 lbs. (4.5 - 6 kg) | 18 to 20 min. |
| Lamb | 300 - 325 F (149 - 163 C) | 170 - 185 F (76 - 85 C) | 3 to 5 lbs. (1.3 - 2.25 kg) | 30 to 35 min. |
| Veal | 300 F (149 C) | 170 F (76 C) | 5 to 8 lbs. (2.25 - 3.5 kg) | 25 to 30 min. |
| Turkey | 325 F (163 C) | 190 F (88 C) | 10 to 14 lbs. (4.5 - 6 kg) | 4 to 5 hours |
| Chicken | 375 F (190 C) | 190 F (88 C) | 4 to 6 lbs. (1.8 - 2.75 kg) | 2.5 to 3.5 hours |
| Duckling | 325 - 350 F (163 - 177 C) | 190 F (88 C) | 4 to 5 lbs. (1.8 - 2.25 kg) | 2 to 3 hours |
| Capon | 325 - 350 F (163 - 177 C) | 190 F (88 C) | 6 to 8 lbs. (2.75 - 3.5 kg) | 2.5 to 3.5 hours |
| Goose | 325 F (163 C) | 190 F (88 C) | 10 to 12 lbs. (4.5 - 5.5 kg) | 4 to 5 hours |
(The cooking time will be increased if you have put stuffing inside of the bird.)
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