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~estions
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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
A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown
in
the Roasting Guide.
Q.
When buying a roast, are there any special tips
For roasts over
8
Ibs., check with thermometer
that would help me cook it more evenly?
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. Why is my roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
carve 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
without thawing, but allow 10 to 25 minutes
per
pound additional time (10 minutes per pound for
r
‘s
under 5 pounds, more time for larger roasts).
~pe
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:
WelI
Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed
~oultrv
often does not cook
evenlv.
Some
comrnerci~l
frozen poultry can be
cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8
lbs.
24-33
18–22
35-39 22-29
4045
30-35
21-25
20-23
25-30 24-28
30-35 28-33
3545 3040
35-45 3040
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 Ibs.
18–25
15-20
Internal
Temperature “F.
140”–150°t
150°–1600
170°–1850
140°–1500t
150°–1600
170”–185°
170°–1800
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.
‘f 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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