Grilled
| Cut | Method | Heat | Time, rare | Time, medium | Time, well done |
|---|---|---|---|---|---|
| Steak (1 inch) | Direct | High | 6 min | 8 min | 10 min |
| Steak (1½ inch) | Direct | High | 11 min | 14 min | 17 min |
| Steak (2 inches) | Direct | High | 16 min | 18 min | 21 min |
| Half tenderloin (2-3 lbs) | Indirect | Medium | - | 11 min | - |
| Whole tenderloin (4-5 lbs) | Indirect | Medium | - | 14 min | - |
| Hamburger patty (½ inch) | Direct | High | 3 min | 5 min | 7 min |
| Hamburger patty (1 inch) | Direct | High | 5 min | 7 min | 9 min |
Roasted or Oven Baked
| Cut | Temperature | Time, rare | Time, medium | Time, well done |
|---|---|---|---|---|
| Rib roast (4-6 lbs) | 350°F | 17 min | 25 min | 31 min |
| Rib roast (6-8 lbs) | 350°F | 20 min | 31 min | 37 min |
| Standing rib (6-8 lbs) | 325°F | 24 min | 28 min | 34 min |
| Half tenderloin (2-3 lbs) | 425°F | - | 48 min | - |
| Whole tenderloin (4-5 lbs) | 425°F | - | 1 hour 5 min | - |
| Meatloaf (1½ lbs) | 350°F | - | 1 hour 15 min | - |
Grilled
| Chicken part | Method | Heat | Time |
|---|---|---|---|
| Whole chicken (3-5 lbs) | Indirect | Medium | 1 hour 20 min |
| Whole chicken (5-7 lbs) | Indirect | Medium | 2 hours |
| Breast (6-8 oz) | Direct | Medium / high | 12 min per side |
| Legs or thighs (4-8 oz) | Direct | Medium / high | 12 min per side |
| Drumsticks | Direct | Medium / high | 10 min per side |
| Wings | Direct | Medium / high | 8 min per side |
Roasted or Oven Baked
| Weight | Oven temperature | Time, stuffed | Time, unstuffed |
|---|---|---|---|
| 2-3 lbs | 375°F | 1 hour 15 min | 1 hour 5 min |
| 3-4 lbs | 375°F | 1 hour 40 min | 1 hour 25 min |
| 4-5 lbs | 375°F | 2 hours | 1 hour 40 min |
| 5-6 lbs | 375°F | 2 hours 20 min | 2 hours |
| 6-7 lbs | 375°F | 2 hours 40 min | 2 hours 20 min |
Tip: Poultry should reach an internal temperature of 165°F to eliminate potential harmull bacteria.
Boiled
| Egg size | Time, soft-boiled | Time, medium boiled | Time, hard-boiled |
|---|---|---|---|
| Large | 4 min | 7 min | 9 min |
Grilled
| Cut | Method | Heat | Time |
|---|---|---|---|
| Steak (1 inch) | Direct | High | 5 min per side |
| Chops (1 inch) | Direct | High | 5 min per side |
| Kabobs (1 inch cubes) | Direct | High | 4 min per side |
| Patty (½ inch) | Direct | High | 3 min per side |
Tip: Lamb is medium rare when the internal temperature reaches 145°F, and well done at 160°F.
Grilled
| Cut | Method | Heat | Time |
|---|---|---|---|
| Chops (¾ inch) | Direct | High | 4 min per side |
| Chops (1½ inch) | Direct | High | 8 min per side |
| Tenderloin (1-1½ lbs) | Direct | High | 10 min per side |
| Rib (2-4 lbs) | Indirect | Medium | 1 hour 45 min |
| Patty (½ inch) | Direct | High | 4 min per side |
Tip: Pork should reach an internal temperature of 160°F to eliminate potential harmull bacteria.
Roasted or Oven Baked
| Weight | Oven temperature | Time, stuffed | Time, unstuffed |
|---|---|---|---|
| 6-8 lbs | 325°F | 3 hours 15 min | 2 hours 45 min |
| 8-12 lbs | 325°F | 4 hours | 3 hours 30 min |
| 12-16 lbs | 325°F | 5 hours | 4 hours 30 min |
| 16-20 lbs | 325°F | 5 hours 45 min | 5 hours 15 min |
| 20-24 lbs | 325°F | 6 hours 15 min | 5 hours 45 min |
Tip: Poultry should reach an internal temperature of 165°F to eliminate potential harmull bacteria.
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Here you'll find cooking times and temperatures for the most popular food, together with tips on how to cook it perfectly!The information is gathered from a number of books and online resources, as well as based on personal experience and feedback from users.
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