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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
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8
Ibs.,
check with thermometer at
half-
hour intervals after half the 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.
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
seal the sides of my foil “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.
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
ROASTING GUIDE
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.
24-35
18-25
35-39 25-31
39-45
31-33
21-25 20-23
25-30
24-28
30-35 28-33
35-45 30-40
35-45 30-40
18–23 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
16-22 12-19
Internal
I’emperature
“F.
140°-1500t
150°–1600
1700–1 85°
140°-15007
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
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.
~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
orga~isms
may
s~rvive.”
(Source:’S~fe
Food Book. Your Kitchen Guide.
USDA
Rev;June 1985.)
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