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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
A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Q. When buying a roast, are there any special tips
Temperatures are shown in the Roasting Guide.
that would help me cook it more evenly?
For roasts over
8
lbs., check with thermometer
at half-hour intervals after half the cooking time
A. Yes. Buy a roast as even in thickness as possible,
has passed.
or buy rolled roasts.
Q. Whv is my roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
car;e
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 the 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
Make sure
pou~try
is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed
poultry often does not cook evenly. Some
pound additional time
(10
minutes per pound for
commercial frozen poultry can be cooked successfully
roasts under 5 pounds, more time for larger roasts).
without thawing. Follow the directions given on the
package label.
Oven
Approximate Roasting Time
Type
Temperature
Doneness
in
Minutes per Pound
r
Meat
Tender cuts; rib,
high quality
sirloin tip, rump or top
roundx:
Lamb leg or bone-in
shoulder’K
Veal shoulder, leg or loin*
Pork loin, rib
or
shoulder*
Ham, precooked
Poultry
Chiclom
or Duck
Chicken pieces
Turkey
‘325°
Rare:
Medium:
Well Done:
325’
Rare:
Medium:
Well
Done:
325°
Well Done:
325”
Well Done:
325”
To Warm:
325”
Well
Done:
3500
Well Done:
I
325°
Well Done:
3
to 5 lbs.
~&J~
35-39
40–45
2
1–25
~5_3(j
30-35
35–45
35-45
6
to
8
lbs.
1 8–22
~~–~9
30-35
~o–~3
24–2-3
28-33
3040”
30-40
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 lbs.
18-25
15-20
Internal
Temperature “F.
1 400
-
150(’t
1500--1
60°
1 700–1 85’
1 400–150°t
150°-
160’”
1 700–1 85°
1700–1 80°
1 700–1
80°
11
5°– 1200
1850–1
905
185(’–1
90”
In thigh:
185°–1900
*For boneless
rol]ed
roasts
over 6 inches thick, add 5 to 10 minutes
Per
pound
to
times
~iven
above.
*The
U.
S. Department of Agriculture says “Rare beef’ is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food
Book.
Your Kitchen Guide. USDA Rev. June
1985.)
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