Filter
Top Products
Q. h it !necessa~ tocheck for donenesswith a
Q, DoI need to preheat my oveneach time I cook
meat thermometer? a roast or poultry?
A. Checkingthefinishedinternaltemperatureat the
completionof cookingtimeis recommended.
Temperaturesare shownin RoastingGuide.For
roastsover8 lbs., checkwiththermometerat half-
hourintervalsafterhalfthe timehaspassed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roastsareeasierto sliceif allowedto cool 10to
20 minutestier removingfromoven.Be sureto
cutacrossthe grainofthe meat.
A. It is unnecessarytopreheatyouroven.
Q. When buying a roast, are there any specialtips
that wouldhelp me cookit more evedy?
A. Yes.Buya roastas evenin thicknessas possible,
or buyrolledroasts.
Q. Can I seal the sidesof my foil‘tent” when
roasting a turkey?
A. Sealingthefoilwillsteamthemeat.Leaving
it unsealedallowstheairto circulateandbrown
themeat.
ROAST~G GWE
,
I
Oven
Type
Temperature
I
ApproximateRoastingTime
I
hternal
Doneness in MinutesperPound Temperatum“W.
Meat
Tendercuts;rib,highqualitysirloin
tip,rumportopround~
Lamblegorbone-inshoulder?
Vealshoulder,legorloin~
Porkloin,riborshoulder?
Ham,precooked
Podtry
ChickenorDuck
Chickenpieces
Turkey
325°
325°
325°
325°
325°
325°
350°
325°
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
3 to5lbs. 6to 8~bS.
24-35
18-25
35-39
25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35
28-33
35-45
30-40
35-45
30-40
18-23
minutesperpound(anyweight)
3 to5 lbs. Over5lbs.
35-40 30-35
35-40
10to15lbs. Over15Ibs,
16-22 12-19
140°-1500* -
15(?0-1600
170°-1850 w
140°-1500*
150°-1600
170°-1850
*
1700-180°
170°-180°
115°-1250
185°-1900
185°-1900
In thigh:
185°-1900
TForbonelessrolledroastsover6 inchesthick,add5 to 10minutesperpoundtotimesgivenabove.
*TheU.S.DepartmentofAgriculturesays“Rarebeefispopular,butyoushouldknowthatcookingittoonly140°F.means
somefoodpoisoningorganismsmaysurvive.”(Source:SafeFoodBook.YourKitchenGuide.USDARev.June1985.)