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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.
Temperatures 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
lbs.,
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
GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (1 O minutes per pound for
roasts under 5 pounds, more time for larger roasts).
TvDe
Meat
Tender cuts; rib, high quality
sirloin tip, rump or
top
round*
Lamb
le&
or bone-in
shoulder~:
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
3~50
Rare:
Medium:
Well Done:
325°
Well
Done:
325°
Well Done:
325°
To Warm:
325°
Well Done:
350°
Well
Done:
325°
Well Done:
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.
Approximate Roasting Time
in Minutes per Pound
3
to 5
Ibs.
6 to
8
lbs.
24-33
18–22
35–39
22-29
40-45 30-35
21-25
20-23
25–30
24-28
30-35
28-33
35-45 3040
35-45
3040
17-20
minutes per pound
(~ny
weight)
3 to 5
Ibs.
Over 5
Ibs.
3540
30-35
3540
10 to 15
Ibs.
Over 15
lbs.
18-25
15–20
Internal
Temperature
‘F.
1400–1
50°+
150 ”–1600
170”–1 85°
I 40°–1500t
1500-1600
1700-1
85°
I
70°–1800
I
700-1
80°
I
150–1
20°
1
850–1 900
I 850–1
90°
In thigh:
1
850–1
900
*For boneless
rolled roasts over 6
Iches
thick, add 5 to 10 minutes per pound to times given above.
~The
b.
S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
1400F.
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen
Guid&
USDA Rev. June 1985.)
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