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Questionsand Answers
Q. Is it necessaryto checkfor donenesswith a
meat thermometer?
A. Checkingthefinishedinternaltemperatureat
thecompletionof cookingtimeis recommended.
Temperaturesare shownin theRoastingGuide.
Forroastsover8 lbs.,checkwiththermometer
at half-hourintervalsafterhalfthe cookingtime
haspassed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roastsareeasierto sliceif allowedto cool 10to
20 minutesafterremovingthemfromtheoven.
Be sureto cut acrossthegrainof the meat.
Q. DoI need to preheat my oveneach time I cook
a roast or poultry?
A. It is notnecessaryto preheatyouroven.Preheat
onlyfor verysmallroasts,whichcookin a short
lengthof time.
Q. When buyinga roast, are there any specialtips
that wouldhelp me cookit more
evenly?
A. Yes.Buya roastas evenin thicknessas possible,
or buyrolledroasts.
Q. Can I seal
the sides of my foil “tent” when
roasting a turkey?
A. Sealingthefoilwill steamthemeat.Leavingit
unsealedallowstheairto circulateandbrown
themeat.
ROAST~G GU~E
FrozenRoasts
Frozenroastsof beef,pork,lamb,etc.,canbe started
withoutthawing,but allow 10to 25 minutesper
poundadditionaltime(10minutesper poundfor
roastsunder5 pounds,moretimefor largerroasts).
TvDe
Meat
Tendercuts;rib,highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorloin*
Porkloin,riborshoulder*
Ham,precooked
Poultry
ChickenorDuck
Chickenpieces
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:
Well Done:
Well Done:
Makesurepoultryis thawedbeforeroasting.
Unthawedpoultryoftendoesnotcookevenly.
Somecommercialfrozenpoultrycanbe cooked
successfullywithoutthawing.Followthedirections
givenon thepackagelabel.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs. 6 to 8 Ibs.
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
3545
3040
17–20minutesperpound(anyweight)
3 to 5
lbs.
Over5 Ibs.
3540 30-35
3540
10
to 15lbs.
Over15Ibs.
18-25
15-20
Internal
Temperature‘F.
140°–1500t
1500–160°
170°–1850
140°–1500t
150°–160°
170°–1850
1700–180°
170°–180°
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10minutes per pound to times given above.
YTheU. 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. YourKitchen Guide. USDA Rev. June 1985.)
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