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Cooking durations/core temperatures
Always observe USDA/CFIA food safety guidelines.
Meat
Beef tenderloin, approx. 2.2 lbs (1 kg)
- rare
- medium
- well done
Prime rib, approx. 2.2 lbs (1 kg)
- rare
- medium
- well done
Pork tenderloin, approx. 0.75 lbs
(350 g)
Gammon joint*, approx. 2.2 lbs (1 kg) 140–160 min
Veal tenderloin, approx. 2.2 lbs (1 kg)
- pink
- medium
- well done
Saddle of veal*, approx. 2.2 lbs (1 kg)
- pink
- medium
- well done
Saddle of lamb*
*
Boneless
Further applications
Cooking
duration
60–80 min
75–85 min
110–130 min
70–80 min
105–115 min
130–140 min
70–90 min
45–55 min
75–85 min
90–100 min
75–85 min
100–130 min
130–140 min
40–60 min
Core temperature
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
145–156°F (63–69°C)
145–151°F (63–66°C)
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
129–151°F (54–66°C)
45
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