Timetable For Panbroiling Beef Recipes

TIMETABLE FOR PANBROILING PORK

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.

TIMETABLE FOR PANBROILING BEEF

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.

TIMETABLE FOR ROASTING BEEF

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.

TIMETABLE FOR PANBROILING VEAL

Steps:

• Approximate Approximate Total Thickness Stove-top Cooking Time (minutes) Veal Cut (inches) Temperature 160° (medium)Loin or Rib Chops 3/4 to 1 Medium-Low to Medium 10 to 12Arm or Blade Steaks* 3/4 Medium to Medium-High 13 to 14Ground Veal Patties 1/2 Medium-Low to Medium 6 to 7*Marinate at least 6 hours but no longer than 24 hours to tenderize.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.

TIMETABLE FOR BROILING OR GRILLING BEEF

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.

TIMETABLE FOR PANBROILING BEEF

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.