Cooking Beef and Corned Beef Roasts - EH: Minnesota Department of Health

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 for Roasts
  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.

Minimum Holding Times for Roasts
Holding Time
130 121
132 77
134 47
136 32
138 19
140 12
142 8
144 5
145 3


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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Updated Tuesday, April 30, 2013 at 04:43PM