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ROASTmG
(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 a
meat thermometer?
roast or poultry?
A.
Checking the finished internal temperature at the
A. It is unnecessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide.
Q. When buying a roast, are there any special tips
For roasts over 8 lbs., check with thermometer at
that would help me cook it more evenly?
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 them from the oven.
A. Sealing the foil will steam the meat. Leaving it
Be sure to cut across the grain of the meat.
unsealed allows the air to circulate and brown
the meat.
ROAST~G
GU~E
~pe
Meat
Tender cuts; rib, high quality
sirloir
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
rem~erature
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
Der
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
2628
30-35 28-33
35-45
30-40
35-45
3W40
18–23 minutes
per pound (any weight)
3 to 5
Ibs.
Over 5
Ibs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15 lbs
16-22
12-19
Internal
Temperature
‘F.
140°–1500.
150°–1600
170°–1850
140°–1500-
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
uo~ular,
but
vou
should know that
cooking
it to
onlv
140°F.
means
some food
p~isoning
orga;isms may
s~rvive.”
(Source:’S~fe
Food Book. Your Kitchen Guide.
USDA
Rev~June
1985.)
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