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Questions and Answers
Q.
A.
Q.
A.
Is it necessary to check for doneness with a
meat thermometer?
Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at
half-
hour intervals after half the time has passed.
Why is my roast crumbling when I try to
carve it?
Roasts are easier to slice if allowed to cool 10 to
z()
minutes after removing from oven. Be
sure
to
cut
across the grain of the meat.
Q. Do
I
need to preheat my oven each time I cook
a roast or poultry?
A. It is unnecessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil
66tent)7
when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Type
Meat
Tender
cuts; rib, high quality sirloin
tip, rump
or
top
roundt
Lamb
leg
or
bone-in
shouldert
Veal shoulder, leg or
loin~
Pork loin, rib or
shoulderl_
Ham, precooked
Poultry
Chicken
or
Duck
Chicken
pieces
Turkey
ROASTING GUIDE
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:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
24-30
18-25
30-35
22-25
35-45 28-33
21-25 20-23
25-30
24-28
30-35 28-33
35-45 30-40
35-45 30-40
10 minutes per pound (any weight)
3 to 5 lbs. Over 5
Ibs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15
lbsi
20-25
15-20
Internal
Temperature ‘F.
1
40”.
1
50”*
150°- 160°
1700-1 85°
140”-
1
5(3”*
150°- 160°
170°- 185°
1700- 180°
170°-
180°
125°- 130°
1
85°- 1 90°
185°- 190°
In thigh:
185°- 190°
‘i
-
For boneless
rolled
roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The
us.
De~artment
of
Agriculture
savs
“Rare beef is
~o~ular,
but
You
should know that
cookin~
it to
only
140°F.
nleans
.
some food
p~isoning
organ;sms
may survive.”
(Source:
LS;fe
Food Book. Your Kitchen Guide. U~DA Rev~June 1985. )
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