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ROASTING
(continued)
Questions and Answers
~.
Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at A. It is not necessary to preheat your oven.
the completion
of cooking time is recommended.
Q. When buying a roast, are there any special tips
Temperatures are shown in the Roasting Guide.
that would help me cook it more evenly?
For roasts over 8 lbs., check with thermometer
A. Yes. Buy
a
roast as even in thickness as
pos~ible,
at half-hour intervals after half the cooking
time
has passed.
or
buy
rolled roasts.
Q. Why is my roast crumbling when
I
trv to
Q.
Can
I seal the sides of my foil “tent” when
.
carve it?
roasting a turkey?
A. Roasts are easier to slice
if
allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving
i~
Z()
InlnL1tes
after
I“emovlng
therll
from the
oven.
unsealed allows the air to circulate
and
brown
Be sure to cut across the grain of the meat.
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc..
can
be
started
Make sure poultry is
thawed
before roasting.
without thaw
ing.
but
al]owr
]
() to
2S
minutes per
Unthawed
poultry often
does
not cook
evenly
Some
pound additional time (
10
minuks
per pound-for
commercial frozen poultry can be cooked successfully
roasts
Lmder
5
pounds. more time
for
larger roasts).
without thaw
ing. Follow the directions
g
i
\en
on the
packtige
label.
O~en
Type
Temperature Doneness
Nleat
Tender
cuts;
rib. high quality
sirloin tip. rump or
top
round’!
Lamb
leg
or bone-in
shou]der’i’
\’cal
ihouider,
leg
or
ltlin’”
Pork
loin.
rib or
shoulder’;<
Hwl, precooked
325”
Rare:
.Mediurn:
Well Done:
Rare
:
I’Vtediurn:
Well
Done:
Well
Done:
Well Done:
To
~’wm:
Poultry
~’hlcken
or
Duch
Chicken pieces
T’LII-kc}
Approximate Roasting
Time
in Minutes per Pound
3
to
5
lbs. 6 to
8
lbs.
~4–33
1
8–22
35–39
~~–~1
40-45
30-35
21
–25
~~–~~
25–30
~+~g
30-35
28–33
35–.45
3040
35–45
~()-~()
17–20
minutes per
pouid
(an!
weight)
Internal
Temperature
“F.
1 40”-
1
so’”~”
150-160
1
70’-185
140C-
150
“-;”
150’’-1
6(U
I ‘70---l
85
1
’70
-
l/lo-
170
“--
180 ‘
1 15’
-l
20”
3
to 5
lbs.
Over
5
lbs.
35–40
30--.35
35–40
10
to 15 lbs.
Over 15 lbs.
1 8–25
15-20
185
-1
()()
1
85”
-190
In thigh:
185 -190
*For
bonelew
rolled
roasts
over
6
inchc~
thick.
add
5
to 10 minutes
per
pound
to
tinle~
gi~cn
abotc.
‘i-The U. S. Department
()1’
Agriculture
says
.-Rare
beef
i
\ popular, but
you
~llou
Id
know
Lh
at
cook
iny
i
t
[u
on]\
140
F-.
me
:in~
w
me
food
poisoning organisms
may
sur~
ile...
(Source:
Safe
Food
Book.
Your Kitchen
Guide.
USDA
Ret.
JLLIW
19~5.
)
22