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Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do
I
need to preheat my oven each time
I
cook a
meat thermometer?
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
if
you
Q. When buying a roast, are there any special tips
did not use the probe while cooking. Temperatures
that would help me cook it more evenly?
are shown in the Roasting Guide. For roasts over
8
Ibs.,
check with thermometer at half-hour intervals
A. Yes.
BLIy
a roast as even in thickness as possible,
after
half the
cooking
time has passed.
or buy rolled roasts.
Q. Why is
mv
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 th
e
oven.
unsealed allows the air to circulate and brown
Be sure to cut
across
the grain of the meat.
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc.,
can be started
without thawing, but
allow’
10
to
25
minutes per
pound additional time
(10
minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Oven
Type
Temperature
Meat
Tender
cuts: rib, high quality
325”
sir]oin tip, rump or
[c)p
round;<
Lamb leg or bone-in
>houlclcr’:’
.-.
~?~
Veal shoulder.
lcg
or
loin’;’
325
‘
Pork loin, rib
(~t-
ill(~ulder’::
q?y
’
.
-.
Hzim.
precooked
325’
Poultry
Chicken or Duck
~?~’”
.
-.
Chicken
pieces
350”
Turkey
~?~
.
-.
Doneness
Rare:
Medi
LInl:
Well Done:
Rare:
Medium:
Well
Done:
Wel]
Done:
Well Done:
To Warm:
Well Done:
Well
Done:
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
lbs. 6 to 8 lbs.
~~–~~
18-22
35–39
‘2~_~9
40-45
30–35
21
–25
20–23
25–30
~zf-zg
30-35
~~_33
35–45
30-40
35-45
30+0
17–20 minutes
per pound (any weight)
3
to
5
lbs.
Over 5 lbs.
35-40 30-35
35–40
10 to
15 lbs.
Over 15
Ibs.
1
8–25
1
5–20
*For boneless
rolled
roasff
oter
6
inuhei
thick,
add
.5 to
10
minutes per pound
to
times given above.
Internal
Temperature ‘F.
1
40°–
1
50° “i-
1 50°– 1 60°
170”–1 85°
1
400–1 500-t
150°–
160°
1700–1 85°
1700-1 80”
1
70°–
1
80°
11 50–1 200
1850–1 90°
1850–1 900
In thigh:
185°- 1900
~The
U’.
S.
Departmen[
of
.Agriculturc
sayi
“Rure
beef
is popular, but you should know
thtit
cooking it to only
140°F.
means
some
food
poisoning
organiinl~
may
iur~ive.”
(
Sourw:
Sale
Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
37’