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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time
meat thermometer?
I cook a roast or poultry?
A.
Checking the finished internal temperature
at
the
A.
It is not necessary to preheat your oven.
completion of cooking time is recommended.
Tempel”atures
are shown in the Roasting Guide
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 Ibs., check with
thermometer at half-hour intervals after half
A. Yes.
Buy
a roast as even in thickness as possible,
the cooking time has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try 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 it
20 minutes after removing them 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
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
—
given on the package label.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkev
Oven
Temperature
325°
325°
325°
325°
325°
325”
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well
Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
I
Approximate Roasting Time
Internal
in Minutes
~er
Pound Tem~erature ‘F.
3
to 5 lbs.
6 to 8 Ibs.
24-33
18-22
35-39
z2_29
40-45 30-35
21-25
20-23
25-30
24-28
30-35
28–33
35-45
3040
3545
3040
17–20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 Ibs.
18–25
15–20
140°–15007
150”–160°
1700–1 85°
140°–1500*
150°-1600
170°-1850
1700–1 80°
170°-1800
I 150–1 20°
185°–1900
185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
~The
U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140”F.
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
—
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