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REGULAR ROASTING
(cont]nued)
Regular Roasting Questions & Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A.
Checking the finished internal temperature at
the completion of cooking
time
is recommended
if you did not use the probe while cooking.
Temperatures are shown in the Regular Roasting
Guide. 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.
Roasts are easier to slice if allowed to cool 10
to
20 minutes after removing them from the oven.
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 poultry?
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 evenly?
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. Leaving it
unsealed allows the air to circulate and brown
the meat.
REGULAR ROASTING
GU~E
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
roasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender
cuts;
rib, high quality
sirloin tip, rump or top round*
Lamb
lcg
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°
32s
0
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:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
–
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes
Der
Pound
3 to 5
lbs. 6 to 8
lbs.
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
3040
35-45
3040
17–20 minutes per pound (any
weight)
3 to 5
Ibs.
Over 5 lbs.
3540
30-35
35-40
10 to 15 lbs.
Over 15
lbs.
18-25
15-20
Internal
Temperature
“F.
140°–1500t
1500
-
1600”
170°-1850
1400
-1500t”
[
50°- 160°
170 ”-185°
1700-1 80°
[ 700
-
[ 800
11
5°-120{)
185°–190”
185°–1900
In thigh:
185”–190”
*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
onlv
140°F.
means
some food
p~isoning
organ;sms
may survive.”
(Source: Safe Food Book. Your Kitchen Guide. USDA
Rev.;une
1985.)
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