Cooking Beef and Corned Beef Roasts
Safe Food is Good Business
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There are specific requirements for safely cooking beef and corned beef roasts. These requirements will vary depending on the size of the roast, the type of oven used, and the desired final roast temperature.
Oven Types and Temperatures
To select the proper oven temperature, one must know the size of the roast and the type of oven which will be used. Roast sizes have been divided into two categories, those that weigh under ten pounds and those that are ten pounds or more in weight. Oven types have been divided into three categories: still dry, convection, and high humidity. Use the following chart to select the correct oven cooking temperature.
| Oven Temperatures | ||
| Oven Types | Roasts less than 10 lbs. |
Roasts larger than 10 lbs. |
| Still Dry | 350º F. | 250º F. |
| Convection | 325º F. | 250º F. |
| High Humidity | 250º F. or less | 250º F. or less |
Minimum Holding Times
After selecting the correct oven temperature based on roast size and oven type, the roast must be cooked to the desired internal temperature and then held at that temperature for the amount of time specified in the following chart to ensure a safe food product.
| Temperature (Fahrenheit) |
Holding Time (Minutes) |
| 130 | 121 |
| 132 | 77 |
| 134 | 47 |
| 136 | 32 |
| 138 | 19 |
| 140 | 12 |
| 142 | 8 |
| 144 | 5 |
| 145 | 3 |
Example
To cook an eight pound beef roast in a convection oven, set the oven temperature to 325º F. If the desired final temperature of the roast is 140º F. then once that internal temperature is reached, the roast must be held at 140º F. for a minimum of 12 minutes to ensure a safe product.
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