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Questions and Answers
Q. Is it neeessary to check for doneness with a
meat thermometer?
A. Checking the finished intemd temperature at the
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
section. For roasts over 8 lbs., check with
thermometer at half-hour intervals after half
the cooking time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the 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 sed the sides of my fofl “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
~pe
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Vealshoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Podtry
Chicken or Duck
Chicken pieces
Turkey
ROASTINGGU~E
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rae:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
ApproximateRoastingTime
in Minutesper Pound
3 to 5 lbs. 6 to 8 lbs.
2633 18-22
35-39
22-29
40-45 30-35
21-25 20-23
25–30
2&28
30-35
28-33
3545 30-40
3545 30-40
17–20minutesperpoand(anyweight)
3 to 5 lbs. Over 5 lbs.
35-40
30-35
35-40
10to 15lbs.
Over 15lbs.
18-25 15-20
. .
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°–1850
140°–1500T
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
h
thigh:
185°–1900
*For boneless rolled roasts over b inches thick, add 5 to 10 tinutes per pOUnd to times given above.
fThe U. S. Department of Agriculture says “Rarebeef is popular,but youshouldknowthat cookingit to only 140°F.means some
foodpoisoningorganismsmay survive.”(Source:SafeFoodBook.YourKtchen Guide.USDARev.June 1985.)
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