| MEAT, POULTRY & FISH | Min. per lb. | Oven Temp. |
| Beef, rare | 18 - 20 | 300 - 350 |
| Beef, medium | 22 - 25 | 300 - 350 |
| Beef, well done | 27 - 30 | 300 - 350 |
| Pork, fresh | 35 - 45 | 300 - 350 |
| Pork, cured, well done | 20 - 35 | 300 - 350 |
| Ham, smoked | 25 - 30 | 300 - 350 |
| Lamb | 30 - 35 | 300 - 350 |
| Veal | 25 - 35 | 300 - 350 |
| All rolled roasts (add per lb.) | 10 - 15 | - |
| Chicken | 22 - 30 | 325 - 350 |
| Duck | 20 - 25 | 325 - 350 |
| Goose | 25 - 30 | 325 - 350 |
| Turkey, large | 20 - 25 | 275 - 300 |
| Turkey, small | 15 - 25 | 300 - 325 |
| Fish | 20 | 325 - 350 |
Amount of Meat to Purchase
| TYPE OF MEAT | |
| Rolled roasts, flank steaks, liver, heart, kidney, brains, sweetbreads, sausage and most canned meats. | |
| 1 lb. | 4 SERVINGS |
| Round steak, ham slice, pot roast and rib steaks. | |
| 1 lb. (small amount of bone) | 3 SERVINGS |
| Most steaks, shoulder steaks, shoulder cuts, short ribs, breast, plate, neck chops and brisket. | |
| 1 lb. (large amount of bone) | 2 SERVINGS |
To Stew Meat
| Beef (per lb.) | 40 - 60 min. |
| Lamb (per lb.) | 20 min. |
| Veal (per lb.) | 25 min. |
| Chicken (per lb.) | 20 min. or more |
To Broil Meats
Tender meats like beef steak and lamb chops, are good for broiling. Preheat broiler for about 10 minutes. Have meat at room temperature. Score edge about every inch to prevent it from curling. Cut off excess fat and use it to grease rack. Place meat in middle of rack. Place rack about 3" from the heating unit and leave oven door slightly open. Broil the meat until the top side is well browned. Turn and broil the second side until it is browned. Cook each side half the required time. Only one turning is necessary.
Season and serve on a hot platter.
PAN BROILING: Heat a frying pan very hot and grease it by rubbing with a little fat. Sear meat on both sides, then cook more slowly until done. Season. Keep free from fat.