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ROASTING
(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. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8
Ibs.,
check with thermometer at
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 carve
or buy rolled roasts.
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 from oven. Be sure to
A. Sealing the foil will steam the meat. Leaving
cut across the grain of the meat.
it unsealed allows the air to circulate and brown
the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham.
mecooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
remperatur(
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 per Pound
3 to 5
lbs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
3CP35
21-25
20-23
25-30
2628
30-35
28-33
35-45
3040
3545
30-40
17-20 minutes per pound (any weight)
3
to 5 lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 lbs. Over 15
lbs
18-25
15-20
Internal
rem~erature “F.
140°–1500t
150°–1600
170°–1850
140°–1500t
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 popular, but you should know that cooking it to only
140°F.
means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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