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ROAST~G
(continued)
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 A.
It
is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at
half-
hour intervals after half the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil “tent” when
A. Roasts
are
easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing from oven. Be sure to
A. Sealing the foil will steam the meat. Leaving
cut across the grain of the meat.
it unsealed allows the air to circulate and brown
the meat.
ROAST~G
GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound
Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked
5 pounds, more time for larger roasts.)
successfully without thawing. Follow directions
given on package label.
Oven
fipe
Temperature
Meat
Tender cuts; rib, high quality sirloin
325°
tip, rump or top round*
Lamb leg or bone-in shoulder*
325°
I
Veal shoulder, leg or loin*
325°
Pork loin. rib or shoulder*
325°
Ham, precooked
325°
1
Poultry
Chicken or Duck
325°
Chicken pieces
350°
Turkev
I
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
Internal
in Minutes per Pound
Temperature ‘F.
3 to 5 lbs.
6 to 8 lbs.
24-35
18–25
140°–1500t
35-39
25-31
150°–1600
39-45
31-33
170°–1850
21-25
20-23
140°–1500f
25-30
24-28
150°–1600
30-35 28-33
170°–1850
35-45
30-40
1700–1
80°
35-45
30-40
170°–1800
18-23 minutes per pound (any weight)
115°–1250
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
185°–1900
35-40
185°–1900
10 to 15 lbs.
Over 15
Ibs.
In thigh:
1622
12-19
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 organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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