Timetable For Panbroiling Pork Recipes

Steps:

• Approximate Total Approximate Cooking Time (minutes) Thickness Stove-top 145° to 160° (medium-Beef Cut (inches) Temperature rare to medium)Rib Eye Steak 1/2 Medium-High 3 to 5Top Loin Steak 1/4 Medium-High 2 to 3Eye Round Steak 1 Medium 8 to 10Tenderloin 3/4 to 1 Medium 6 to 9Round Tip 1/8 to 1/4 Medium-High 1Sirloin (boneless) 3/4 to 1 Medium-Low to Medium 10 to 12Top Round 1 Medium 13 to 16Ground Beef Patties 1/2 Medium 7 to 8**USDA recommends cooking ground beef to 160°.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Approximate Total Approximate Total Broiling Time (minutes) Grilling Time (minutes) Approximate Inches 145° 160° 145° 160° Thickness or from (medium- (medium) (medium- (medium)Beef Cut Weight Heat rare) rare)Rib and Rib Eye Steaks 3/4 to 1 inch 2 to 4 8 15 7 12Top Loin Steak 3/4 to 1 inch 2 to 4 8 17 7 12(boneless)Porterhouse and 1 inch 3 to 4 10 15 10 14T-Bone SteaksSirloin Steak (boneless) 3/4 to 1 inch 2 to 4 10 21 12 16Sirloin Cubes (kabobs) 1 to 1 1/4 inches 3 to 4 9 12 8 11Tenderloin Steak 1 inch 2 to 3 10 15 11 13Tri-Tip Roast* 1 1/2 to 2 pounds 4 to 5 25 30 30 35(bottom sirloin)Chuck Shoulder 1 inch 3 to 4 14 18 14 20Steak** (boneless)Eye Round Steak 1 inch 2 to 3 9 11 9 12Top Round Steak** 1 inch 3 to 4 15 18 12 14Flank Steak** 1 to 1 1/2 pounds 2 to 3 12 14 12 15Ground Beef Patties 1/2 inch 3 to 4 # 10 # 7 to 9 3/4 inch 3 to 4 # 13 # 10 to 11*Cover roast with tent of aluminum foil and let stand 15 to 20 minutes before carving. Temperature will continue to rise about 5° and roast will be easier to carve as juices set up.**Marinate beef 6 to 8 hours to tenderize.# Not recommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Meat Final Meat Approximate Approximate Thermometer Thermometer Cooking Weight Reading Reading Time (minutesPork Cut (pounds) (after roasting) (after standing) per pound)Loin Center 3 to 5 155° 160° (medium) 20(bone in)Tenderloin (450°) 1/2 to 1 155° 160° (medium) 20Blade Loin or Sirloin 2 1/2 to 3 1/2 155° 160° (medium) 20(boneless, tied)Rib (boneless) 2 to 4 155° 160° (medium) 20Top Loin Double 3 to 4 155° 160° (medium) 20(boneless)Top Loin (boneless) 2 to 4 155° 160° (medium) 20Crown 6 to 10 155° 160° (medium) 20Boston Butt (boneless) 3 to 6 155° 160° (medium) 45 Total Cooking TimeBack Ribs Until tender 1 1/2 to 2 hoursCountry-Style Ribs 1-inch slices 1 1/2 to 1 3/4 hoursSpareribs Until tender 1 1/2 to 2 hours *Oven temperature 350°, except where indicated.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Approximate Approximate Total Thickness Meat Grilling Time Pork Cut (inches) Doneness (minutes) Loin or Rib Chops (bone in) 1/2 160° (medium) 7 to 8 1 160° (medium) 12 to 14Loin Chops (boneless) 1/2 160° (medium) 7 to 8 1 160° (medium) 10 to 12Butterflied Chops 1/2 160° (medium) 8 to 9 1 160° (medium) 12 to 14Ground Pork Patties 1/2 170° (well) 7 to 9*Medium heatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Meat Final Meat Approximate Approximate Thermometer Thermometer Cooking Weight Oven Reading (after Reading (after Time (minutesBeef Cut (pounds) Temperature roasting) standing) per pound)**Eye Round 2 to 3 325° 140° 145° (medium-rare) 20 to 22Rib* (small end) 4 to 6 325° 140° 145° (medium-rare) 25 to 30 155° 160° (medium) 30 to 34 6 to 8 325° 140° 145° (medium-rare) 23 to 26 155° 160° (medium) 27 to 32Rib Eye 4 to 6 350° 140° 145° (medium-rare) 18 to 20(small end) 155° 160° (medium) 20 to 22Round Tip 2 1/2 to 4 325° 140° 145° (medium-rare) 30 to 35Sirloin Tip 155° 160° (medium) 35 to 40(high quality) 4 to 6 325° 140° 145° (medium-rare) 25 to 30 155° 160° (medium) 30 to 35 8 to 10 325° 140° 145° (medium-rare) 18 to 22 155° 160° (medium) 23 to 25Tenderloin (whole) 4 to 6 425° 140° 145° (medium-rare) 45 to 60 (total time)(half) 2 to 3 425° 140° 145° (medium-rare) 35 to 45 (total time)Tri-Tip (bottom sirloin) 1 1/2 to 2 425° 140° 145° (medium-rare) 30 to 40*Ribs that measure 6 to 7 inches from chine bone to tip of rib.**Smaller roasts require more minutes per pound than larger roasts.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Approximate Inches Approximate Total Approximate Total Thickness from Meat Broiling Time Grilling Time Pork Cut or Weight Heat Doneness (minutes) (minutes) Loin or Chops 3/4 inch 3 to 4 160° (medium) 8 to 11 6 to 8(bone in) 1 1/2 inches 3 to 4 160° (medium) 19 to 22 12 to 16 Loin Chop 1 inch 3 to 4 160° (medium) 11 to 13 8 to 10(boneless)Blade Chop 3/4 inch 3 to 4 170° (well) 13 to 15 11 to 13(bone in) 1 1/2 inches 3 to 4 170° (well) 26 to 29 19 to 22 Arm Chop 3/4 inch 3 to 4 170° (well) 16 to 18 13 to 15(bone in) 1 inch 3 to 4 170° (well) 18 to 20 15 to 18Cubes for Kabobs 1-inch pieces 3 to 4 160° (medium) 9 to 11 10 to 20Loin or Leg Tenderloin 1-inch pieces 3 to 4 160° (medium) 12 to 14 13 to 21Ground Pork Patties 1/2 inch thick 3 to 4 170° (well) 7 to 9 7 to 9Country-Style Ribs 1-inch slices 5 160° (medium) 45 to 60 1 1/2 to 2 hours*Spareribs 5 160° (medium) 45 to 60 1 1/2 to 2 hours*Backribs 5 160° (medium) 45 to 55 1 1/2 to 2 hours**Grill over indirect heat.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.