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ROASTING
(continued)
Questionsand Answers
Q. Is it necessaryto checkfor donenesswith
a meatthermometer?
A. Checkingthefinishedinternaltemperatureat
thecompletionofcookingtimeis recommended.
TemperaturesareshownintheRoastingGuide.For
roastsover8 pounds,checkwiththermometerathalf-
hourintervalsafterhalfthecookingtimehaspassed.
Q. Whyismy
roastcrumblingwhenI try to
carveit?
A. Roastsareeasierto sliceif allowedto cool 10to
20 minutesafterremovingthemfromtheoven.
Be sureto cutacrossthegrainof themeat.
Q.
DoI needto preheatmy oveneachtimeI cook
a roastorpoultry?
A. It is notnecessaryto preheatyouroven.
Q. Whenbuyinga roast,arethereanyspecialtips
thatwouldhelpmecookit moreevenly?
A. Yes.Buya roastas evenin thicknessas possible,
or buyrolledroasts.
Q. CanI sealthe sidesof myfoil “tent”when
roastinga turkey?
A. Sealingthefoilwillsteamthemeat.Leavingit
unsealedallowstheair to circulateandbrown
themeat.
ROASTINGGUIDE
Frozen Ross@
Frozenroastsof beef,pork,lamb,etc.,canbe started Makesurepoultryisthawedbeforeroasting.
withoutthawing,butallow10to 25 minutesper
Unthawedpoultryoftendoesnotcookevenly.
poundadditionaltime(10minutesper poundfor Somecommercialfrozenpoultrycanbe cooked
roastsunder5 pounds,moretimeforlargerroasts). successfullywithoutthawing.Followthe directions
givenon thepackagelabel.-
Oven
Type Temperature
Meat
Tendercuts;rib,highquality 325°
sirlointip,rumportopround*
Lamblegorbone-inshoulder* 325”
Vealshoulder,legorloin*
I
325°
Porkloin.riborshoulder* 325°
Ham,precooked
325°
,
Poultry
ChickenorDuck 325°
Chickenpieces 350°
ApproximateRoastingTime
Doneness
inMinutesper Pound
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
3 to5 Ibs. 6to 8Ibs.
24-33 18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30 24-28
30-35
28-33
35-45
30-40
35-45 3M0
17-20minutesperpound(anyweight)
3 to5 lbs.
Over5Ibs.
35-40 30-35
35-40
10to 15Ibs.
Over15lbs.
Turkey
I
325°
WellDone:
18-25
15-20
*Forbonelessrolledroastsover6 inchesthick,add5 to10minutesperpoundtotimesgivenabove.
Internal
Temperature“F.
140°–1500t
150°–1600
170°-1850
140°–1500+
150°–1600
170°-1850
170°-1800
170°–1800
115°-1200
185°–1900
185°–1900
In thigh:
185°–1900
tTheU.S.DepartmentofAgriculturesays“Rarebeefispopular,butyoushouldknowthatcookingittoonly140”F.meanssome
foodpoisoningorganismsmaysurvive.”(Source:SafeF
oodBook.YourKitchenGuide,USDARev.June1985.)
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