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Q.Is it necessary to cheek for
doneness with a meat
A. Checkingthefinishedinternal
temperatureat thecompletionof
cookingtime isrecommended.
Temperaturesare shownin the
RoastingGuide.Forroastsover
8lbs.,cookedat 300°F.withreduced
time,checkwiththermometerat
half-hourintervalsafterhalfthe
cookingtimehas passed.
Q. Why is my roast crumbling
vvhmI try to carveit?
A. Roastsareeasierto sliceif
allowedtocool 10to20 minutes
afterremovingfrom oven.Be sure
to cut acrossthegrainof themeat.
Q.Do I need to preheat my own
eachtimeI cooka mastor
poultry?
A. It is rarelynecessaryto preheat
youroven.Preheatonlyforvery
smallroasts,whcihcooka short
lengthof time.
Q. When hying a roast,me
thereany specialtipsthat would
helpme cookit moreevenly?
A. Yes.Buya roastas evenin
thicknessas possible,or buy rolled
roasts.
Q. Can I seal thesidesofrny foil
“tent”Whenroastinga turkey?
A. Sealingthe foilwill steamthe
meat.Leavingit unsealedallows
the air to circulateand brown
the meat.
L Positionovenshelfat B for small-sizeroasts(3 to
4. Standingtimerecommendedforroastsis 10to 20
7 lbs.) andat A for largerroasts. minutes.Thisallowsroaststo firm up andmakethem
2.Hace meatfat-side-up,or poultrybreast-side-up,
easierto carve.Internaltemperaturewillrise about5°
on broilerpanor othershallowpan withtrivet.Do not
to 10°F.;to compensatefor temperatureincrease,if
cover.Do not stuffpouhryuntiljust beforeroasting.
desired,removethe roastfrom ovensoor!er(at 5° to
Usemeatthermometerfor moreaccuratedoneness.
IO”F.lessthantemperaturein thisguide).
(I3onotplacethermometerin stuffing.) 5. Frozenroastscan be conventionallyroastedby
as desired.
3. Removefatand drippingsas necessary.Baste
adding10to 25 minutesper poundmoretimethan
givenin guidefor refrigeratedroasts.(10 minutes
per
poundfo~roastsunder~ pounds.)Defrostpouhry”
beforeroasting.
Meat
Tendercuts;rib,highqualitysirlointip,
rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legor loin*
Porklin,rib orshoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5 to 10minutesper
~oundto timesgivenabove.
PouM’y
Chickenor Duck
Chickenpieces
Turkey
oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
Towarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateWastingTime
inMinutesperPmmd
3 to5lbs. 6to8 NM.
24-30
18-22
30-35 22-25
35-45 28-33
21–25
20-23
25–30
24-28
30-35
28-33
35-45
30-40
3545 30-40
10minutesperpound(anyweight)
under 10U-M. 10to 15lbs.
20-..3o
17-20
3 to 5 lbs.
Over 5 NM.
35-40
30-35
35-40
10
to MNM.
CWer15NM
20-25 15-20
Internal
Temperature‘F.
130°-
150°-
170°-
130°-
150°-
170°-
170°-
170°-
125°-
170°
40°
60°
85°
40°
60°
85°
80°
80°
30°
185°–1900
185”–190°
In thigh:
185°-1900