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.~estions
and Answers
Q.
Is
it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature
at
the
completion of
c~king
time is recommended.
Temperatures
m
shown in the Roasting Guide
section.
For
roasts
over 8
Ibs.,
check with
thermometer
at
half-hour intervals after
half
the cooking time
has
passed.
Q.
Why is my roast crumbling when I try to
carve it?
A.
Rf)asts
are
easier
tf)
slice
if
allowed
tt~
C(MI
I()
to
20 minutes
after
removing
them
f~]m
the
uven.
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
potitry?
A.
It is not necessary to preheat your oven.
Q.
When buying a roast, are there any special tips
that would help me cook it more
evetiy?
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.
kaving
it
unsealed
allt~ws
the
air
to circulate
and
brown
the
meat.
ROASTmG
G~E
Frozen
Roask
Fruzen
~)asts
of
beef,
p(]rk,
lamb,
etc.,
can
be started
Make
sure poultry is thawed before roasting.
without thawing, but allow
10
to 25 minutes per
Unthawed
poultry often does not cook evenly.
pound
additional
time (10 minutes per pound for
Some commercial frozen poultry
can
be cooked
~.sts
under
5 pounds,
more
time for larger roasts).
successfully without thawing. Follow the directions
Meat
Tender
cuts:
rih.
high quality
sirloin tip. rump
or
top
round*
Lamb
leg
or
b(mc-in
sh(~uldcr*
Veal
shoulder.
Icg
or Ioin*
Pork
loin.
rib
or
shoulder*
Hum.
prcc(x)kcd
Poultry
Chicken
or
Duck
Chicken pieces
Turkey
*For boneless rolled
masts
over
t
Oven
Temwrature
325”
325”
325”
32s0
32S0
32S0
3s0”
32S0
given
on
the package
label.
Approximate Roasting Time
Doneness in Minutes per Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well
D(mc:
Well Done:
To
Warm:
Well
Done:
Well
Done:
Well Done:
3
b
5
Ibs.
6 to 8
Ibs.
2433
18-22
3s-39
22-29
us
3*3S
21-2s
2UZ3
2S-30
2628
3W3S
28-33
3s4s
3W0
3s4s
3W()
17-20 minutes per pound
(any
weight)
3
to
5
Ibs.
Over
5
Ibs.
354
3(L35
3s40
10 to 15
lbs.
Over 15
lbs.
18-2s
15-20
lchcs
thick,
add
S
to
10
minutes per pound to times given
above.
[ntermd
Temperature
‘F.
14)0–lsOOt
1s0°–160”
170°–18s0
la”–l
soot
1S0°–1600
170°–18s0
1700–180”
170°-1800
1
1s0–120°
18s0–1900
18S0–1900
In
tbigh:
1850–1900
~The
U. S. Department
of
Agriculture
says
“Rare beef is popular, but you should know that
cnoking
it to only I@°F. means some
food poisoning organisms may survive.”
(Soume:
S
afe
Food Book. Your Kitchen
Guide.
USDA Rev. June 198S.)
23
—.