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Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., 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 from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
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.
TvDe
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
ROAST~G
GU~E
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
Ibs.
2635
18-25
35-39 22-31
3945
31-33
21-25
2G23
25-30
2428
3&35
28-33
3545
3W0
3545 3040
18–23
minutes per pound (any
weight;
3 to 5 lbs.
Over 5 lbs.
3540
3&35
3540
10 to 15 lbs.
Over 15 lbs
1622
12-19
Internal
remDerature
‘F.
140°-1500t
150°–1600
170°–1850
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.
tThe 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
fitchen Guide. USDA Rev. June 1985.)
19