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It details method-specific baking temperatures and time ranges, including “No Peek Method” steps and standing/resting times. The guide also supplies doneness temperature targets by food type, including roasts, steaks, ground meat, poultry, pork, and seafood, with notes on visual indicators like color and doneness checks.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/cooking-instructions-and-meat-temperature-chart/563172/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/cooking-instructions-and-meat-temperature-chart/563172.png","ImageObject",442,249,{"name":88,"@type":89},"WPS_1786070896","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-16","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is the “No Peek Method” for prime rib?","Question",{"text":108,"@type":109},"Bake the whole prime rib at 425°F for 1 hour, then turn off the oven and leave it in the oven for 2 to 3 hours without opening the door. Turn the oven back on to 350°F and bake the roast for another 45 minutes.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What minimum internal temperature should you heat reheated cooked entrees to?",{"text":113,"@type":109},"Use a meat thermometer and heat to a minimum of 165°.",{"name":115,"@type":106,"acceptedAnswer":116},"What doneness temperatures does the chart list for beef and ground meat?",{"text":117,"@type":109},"For beef roasts/steaks/chops: rare 120°–125°F, medium rare 130°–135°F, medium 140°–145°F, medium well 150°–155°F, and well done 160°F and above. Ground meat targets 160°–165°F with no longer pink but uniformly brown throughout.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563172,1792119602,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":76,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},549768072016,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","8415 W. Burleigh St. Milwaukee, WI 53222  \n(414)873‐7960 WWW.BUNZELS.COM  \nStore Hours: M, W,Th & F 9‐5:30 Tue 9‐1:30 Sat 8‐5 Closed Sunday  \n\n| \u003Cbr>Cooking Instructions and Meat Temperature Chart |\n| --- |\n| Whole Beef Tenderloin\u003Cbr>Standard\u003Cbr>4 lb Piece – Cook 45 minutes @ 350° No Peek Method\u003Cbr>Bake the tenderloin @ 475° for 15 minutes. Turn off the oven and leave the tenderloin in the oven for another 10 minutes without opening the oven door.\u003Cbr>Reheating Bunzel’s Cooked Entrees\u003Cbr>Bake for 1 hour and 15 minutes to 1 hour and 45 minutes at 300° . Use a meat thermometer to check the temperature. Heat to minimum of 165° .\u003Cbr>Crown of Pork\u003Cbr>Preheat oven to 325° and bake for 20 to 25 minutes per pound or until internal temperature reaches 165° . Let stand 10 minutes before carving.\u003Cbr>Prime Rib\u003Cbr>Standard\u003Cbr>Preheat oven to 350° and bake for 15 to 20 minutes per pound for medium rare.\u003Cbr>No Peek Method\u003Cbr>Bake whole prime rib @ 425° for 1 hour. Turn off the oven and leave the prime rib in the oven for 2 to 3 hours without opening the oven door. Turn the oven back on at 350° and bake the roast for another 45 minutes.\u003Cbr>Smoked Ham Skinless Shankless\u003Cbr>Preheat oven to 325° and bake for 10 to 15 minutes per pound or until internal temperature reaches 150° .\u003Cbr>Corned Beef Brisket\u003Cbr>Crock Pot Method\u003Cbr>Put brisket in Crock Pot and add chicken stock or water to a 1”depth. Cook on low for 7 to 9 hours or until fork tender.\u003Cbr>Oven Method\u003Cbr>Put brisket in pan and add water or chicken stock to cover the bottom of the pan. Cover the pan tightly and bake 4 to 5 ½ at 325° or until fork tender. |\n\nCooking Instructions and Meat Temperature Chart.Pdf 12/29/2006 Page 1 of 3  \n8415 W. Burleigh St. Milwaukee, WI 53222  \n(414)873‐7960 WWW.BUNZELS.COM  \nStore Hours: M, W,Th & F 9‐5:30 Tue 9‐1:30 Sat 8‐5 Closed Sunday  \n\n| \u003Cbr>Beef |  |  |\n| --- | --- | --- |\n| Roasts, Steaks & Chops |  |  |\n| Rare | 120° to 125°F | center is bright red, pinkish toward the exterior portion |\n| Medium Rare | 130° to 135°F | center is very pink, slightly brown toward the exterior portion |\n| Medium | 140° to 145°F | center is light pink, outer portion is brown |\n| Medium Well | 150° to 155°F | not pink |\n| Well Done | 160°F and above | steak is uniformly brown throughout |\n| Ground Meat | 160° to 165°F | no longer pink but uniformly brown throughout |\n| \u003Cbr>Poultry |  |  |\n| Poultry (Chicken & Duck) | 165°F | cook until juices run clear |\n| Turkey\u003Cbr>NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts. | 165°F | juices run clear leg moves easily |\n| Stuffing (cooked alone or in turkey) | 165°F |  |\n\nCooking Instructions and Meat Temperature Chart.Pdf 12/29/2006 Page 2 of 3  \n8415 W. Burleigh St. Milwaukee, WI 53222  \n(414)873‐7960 WWW.BUNZELS.COM  \nStore Hours: M, W,Th & F 9‐5:30 Tue 9‐1:30 Sat 8‐5 Closed Sunday  \n\n| \u003Cbr>Pork |  |  |\n| --- | --- | --- |\n| Roasts, Steaks & Chops |  |  |\n| Medium | 140° to 145°F | pale pink center |\n| Well Done | 160°F and above | steak is uniformly brown throughout |\n| Sausage (raw) | 160°F | no longer pink |\n| Ham |  |  |\n| Raw | 160°F |  |\n| Pre-cooked | 140°F |  |\n\n\n| Seafood |  |  |\n| --- | --- | --- |\n| Fish (steaks, filleted or whole) | 140°F | flesh is opaque, flakes easily |\n| Tuna, Swordfish, and Marlin | 125°F | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |\n| Shrimp |  | cook until medium-rare (do not overcook or the meat will become dry and lose its flavor |\n| Lobster |  | meat turns red and opaque in center when cut |\n| Scallops |  | milky white or opaque, and firm |\n| Clams, Mussles & Oysters |  | point at which their shells open-throw away any that do not open |\n\nCooking Instructions and Meat Temperature Chart.Pdf 12/29/2006 Page 3 of 3","cbCaifoBgR8hMB1R","https://ap.wps.com/l/cbCaifoBgR8hMB1R","pdf",102503,"English","# Whole Beef Tenderloin\n## Reheating Bunzel’s Cooked Entrees\n## Crown of Pork\n## Prime Rib\n## Smoked Ham Skinless Shankless\n## Corned Beef Brisket\n# Doneness Temperatures by Food Type\n## Beef Roasts, Steaks & Chops\n## Poultry (Chicken & Duck), Turkey, Stuffing\n## Pork Roasts, Steaks & Chops, Sausage, Ham\n## Seafood","[{\"question\":\"What is the “No Peek Method” for prime rib?\",\"answer\":\"Bake the whole prime rib at 425°F for 1 hour, then turn off the oven and leave it in the oven for 2 to 3 hours without opening the door. Turn the oven back on to 350°F and bake the roast for another 45 minutes.\"},{\"question\":\"What minimum internal temperature should you heat reheated cooked entrees to?\",\"answer\":\"Use a meat thermometer and heat to a minimum of 165°.\"},{\"question\":\"What doneness temperatures does the chart list for beef and ground meat?\",\"answer\":\"For beef roasts/steaks/chops: rare 120°–125°F, medium rare 130°–135°F, medium 140°–145°F, medium well 150°–155°F, and well done 160°F and above. Ground meat targets 160°–165°F with no longer pink but uniformly brown throughout.\"}]","Cooking Instructions and Meat Temperature Chart | PDF",1791818977]