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Cooking Temperature – Beef
| Description | Fahrenheit | Celsius | Gas mark |
|---|---|---|---|
| Beef Roasted – Standing Ribs 6 to 7 inches long 6 to 8 pounds |
325°F | 163°C | 3 |
| Rare 23 to 25 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 24 to 28 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 27 to 30 minutes per pounds 160°F internal temp. |
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| Medium-Well 28 to 34 minutes per pounds 165°F internal temp. |
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| Well-Done 32 to 35 minutes per pounds 170°F internal temp. |
" | " | " |
| Beef Roasted – Rib Roast 4 to 6 pounds |
350°F | 177°C | 4 |
| Rare 18 to 22 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 22 to 26 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 28 to 34 minutes per pounds 160°F internal temp. |
" | " | " |
| Medium-Well 34 to 36 minutes per pounds 165°F internal temp. |
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| Well-Done 36 to 38 minutes per pounds 170°F internal temp. |
" | " | " |
| Beef Roasted – Rib Roast 6 to 8 pounds |
350°F | 177°C | 4 |
| Rare 15 to 18 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 18 to 22 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 22 to 28 minutes per pounds 160°F internal temp. |
" | " | " |
| Medium-Well 28 to 30 minutes per pounds 165°F internal temp. |
" | " | " |
| Well-Done 30 to 32 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Rib Eye Roast 4 to 6 pounds |
350°F | 177°C | 4 |
| Rare 18 to 20 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 20 to 22 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 20 to 24 minutes per pounds 160°F internal temp. |
" | " | " |
| Medium-Well 22 to 24 minutes per pounds 165°F internal temp. |
" | " | " |
| Well-Done 23 to 26 minutes per pounds 170°F internal temp. |
" | " | " |
| Beef Roasted – Eye Round Roast 2 to 3 pounds |
325°F | 163°C | 3 |
| Rare 35 to 38 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 35 to 45 minutes per pounds 145°F internal temp. |
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| Medium 45 to 53 minutes per pounds 160°F internal temp. |
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| Medium-Well 45 to 60 minutes per pounds 165°F internal temp. |
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| Well-Done 55 to 68 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Round Tip Roast 3 to 4 pounds |
325°F | 163°C | 3 |
| Rare 28 to 30 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 30 to 35 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 38 to 45 minutes per pounds 160°F internal temp. |
" | " | " |
| Medium-Well 45 to 48 minutes per pounds 165°F internal temp. |
" | " | " |
| Well-Done 48 to 50 minutes per pounds 170°F internal temp. |
" | " | " |
| Beef Roasted – Round Tip Roast 6 to 8 pounds |
325°F | 163°C | 3 |
| Rare 16 to 18 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 18 to 20 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 23 to 25 minutes per pounds 160°F internal temp. |
" | " | " |
| Medium-Well 25 to 28 minutes per pounds 165°F internal temp. |
" | " | " |
| Well-Done 28 to 30 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Sirloin Tip 3½ to 4 pounds |
325°F | 163°C | 3 |
| Rare 35 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 36 minutes per pounds 145°F internal temp. |
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| Medium 38 minutes per pounds 160°F internal temp. |
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| Medium-Well 39 minutes per pounds 165°F internal temp. |
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| Well-Done 40 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Rolled Rib 5 to 7 pounds |
325°F | 163°C | 3 |
| Rare 32 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 35 minutes per pounds 145°F internal temp. |
" | " | " |
| Medium 38 minutes per pounds 160°F internal temp. |
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| Medium-Well 43 minutes per pounds 165°F internal temp. |
" | " | " |
| Well-Done 48 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Rolled Rump 4 to 6 pounds |
325°F | 163°C | 3 |
| Rare 25 minutes per pounds 140°F internal temp. |
" | " | " |
| Medium-Rare 26 minutes per pounds 145°F internal temp. |
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| Medium 28 minutes per pounds 160°F internal temp. |
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| Medium-Well 29 minutes per pounds 165°F internal temp. |
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| Well-Done 30 minutes per pounds 170°F internal temp. |
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| Beef Roasted – Whole Tenderloin 4 to 5 pounds |
425°F | 218°C | 7 |
| Rare 45 to 60 minutes total 140°F internal temp. |
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| Medium-Rare 50 to 60 minutes total 145°F internal temp. |
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| Medium 60 to 70 minutes total 160°F internal temp. |
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| Beef Roasted – Half Tenderloin 2 to 3 pounds |
425°F | 218°C | 7 |
| Medium-Rare 35 to 40 minutes total 145°F internal temp. |
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| Medium 45 to 50 minutes total 160°F internal temp. |
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| Beef Roasted – Meatloaf 1½ pounds |
350°F | 177°C | 4 |
| Medium 75 minutes total 160°F internal temp. |
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Converters and Calculators
Gas Mark
Gas Mark is a numeric temperature scale used on gas ovens and cookers in the United Kingdom, Ireland and several Commonwealth nations. It is the most common temperature scale used for new gas ovens sold in the UK and the Commonwealth. Very few UK and Commonwealth ovens are labeled in degrees Celsius or Fahrenheit. Therefore, cooks in the USA and other countries, with their ovens marked in degrees Celsius or Fahrenheit, need to convert UK recipies from Gas Mark to degrees Celsius or Fahrenheit. The reverse is also true, cooks in the UK and the Commonwealth need to convert some recipies from degrees Celsius or Fahrenheit to Gas Mark. You can do both with this handy converter.
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