Cooking Information

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Cooking information from Spike's & Jamies's Recipe Collection.
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Spike's & Jamie's Cooking Information

BASICS OF COOKING
- information and conversion charts

Baking Times

Beef Cooking Chart

Lamb Cooking Chart

Pork Cooking Chart

Poultry Cooking Chart

Freezing Guide

Cheese Information

Conversion Charts
(Weights & Measures)

Equivalent Measurements for Cooking Ingredients

Nutritional Information

Substitution Information

Food Facts and History - timeline

GENERAL ROASTING TIMES:

Boneless rolled rump roast, 4 to 6 lbs.
150 - 170 degrees, 1-1/2 to 3 hours.

Boneless sirloin roast, 4 to 6 lbs.

140 degrees rare, 2-1/4 to 2-3/4 hours;
160 degrees medium, 2-3/4 to 3-1/4 hours;
170 degrees well-done, 3-1/4 to 3-3/4 hours.

Eye round roast, 2 to 3 lbs.

140 degrees rare, 1-1/4 to 1-3/4 hours;
160 degrees medium, 1-3/4 to 2-1/4 hours;
170 degrees well-done, 2-1/4 to 2-3/4 hours.

Rib eye roast, 4 to 6 lbs.

140 degrees rare, 1-1/4 to 2 hours;
160 degrees medium, 1-1/4 to 2-1/4 hours;
170 degrees well-done, 1-1/2 to 2-1/2 hours.

Rib roast, 4 to 6 lbs.

140 degrees rare, 1-3/4 to 3 hours;
160 degrees medium, 2-1/2 to 3-3/4 hours;
170 degrees well-done, 2-3/4 to 4-1/4 hours.

SHALOM FROM SPIKE & JAMIE

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