Final Cooking Charts Steaks & Roast EN and FR
File information | File type | Options |
Original file271 KB, 1730 × 1909 pixels (3.3 MP) 14.6 cm × 16.2 cm @ 300 PPI | JPG | Request |
Download | ||
Alternative files | ||
Average Roast Cooking Times_FR_1.jpg |
737 KB | Request |
Estimated Cooking Times for Indirect-Heat Barbecue Roasting_FR_2.jpg |
700 KB | Request |
Indirect-Heat_Barbecue_Roasting_Chart.jpg |
252 KB | Request |
Steak Cooking Chart - French.jpg |
293 KB | Request |
Steak_Cooking_Chart_image.jpg |
285 KB | Request |
Tenderloin Oven Roast Chart.pdf |
49 KB | Request |
Tenderloin Oven Roast Cook Times.jpg |
32 KB | Request |
Resource ID
11557
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
These charts were submitted as part of the Canada Beef Style Guide revision version 2021
These charts represented tested time table guidelines for cooking roasts and steaks and are averages.
These are guidelines only and will vary depending on many factors such as the cut type, appliance accuracy, shape/dimensions of the cut, and starting temperature of the cut.