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Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking.
Press the foil tightly around the inside of the pan.
Questions and Answers
Q. Is it necessary to check for doneness with a
Q.
meat thermometer?
A. Checking the finished internal temperature at the
A.
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
Q.
roasts over 8 lbs., check with thermometer at
half-
hour intervals after half the cooking time has passed.
A.
Q. Why is my roast crumbling when I try to
carve it?
Q.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
A.
cut across the grain of the meat.
Do I need to preheat my oven each time I cook
a roast or poultry?
It is not necessary to preheat your oven.
When buying a roast, are there any special tips
that would help me cook it more evenly?
Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Can I seal the sides of my foil “tent” when
roasting a turkey?
Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
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).
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.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb
leg
or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
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.
24-33 18–22
35-39
22-29
40–45 30-35
21-25 20–23
25-30 24-28
30-35
28-33
35-45
30-40
35-45 3040
17-20
minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
3540
30-35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
Internal
Temperature ‘F’.
1400–1500-t
150°–1600
1700–1 85°
140°–1500~
1500–1 60°
170°–1850
1700–1 80°
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°-1900
*For boneless
rolled
roasts
over 6 inches thick, add 5 to 10 minutes per pound to times
given
above.
7The
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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