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ROASTmG
(continued)
Questions and Answers
Q.
Is it necessary to check for donenws with a
Q.
h
I need to preheat
my
oven
wch
time
I
cook
meat thermometer?
a roast or
potitry?
A.
Checking the finished
intemd
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.
men
buying a roast, are there any special tips
that
wodd
help me cook it more
everdy?
roasts over 8 lbs., check with thermometer at
hdf-
hour interv~s after
hdf
the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q.
my
is
my roast crmnbting when I try to
or buy
ro~ed
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
Be sure to cut across the grain of the meat.
it unsealed
Wows
the air to circulate and brown
the meat.
Meat
Tender
cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Verd
shoulder, leg or loin*
Pork loin, rib or shedder*
Ham,
vrecooked
Podtry
Chicken or Duck
Chicken pieces
Turkey
ROAS~G
G~E
Oven
temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WeH
Done:
Rare:
Medium:
Well Done:
Well Done:
WeU
Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approtiate
Roasting Time
h
Minutes
Per
Pound
3
to
5
lbs.
2635
35-39
3945
21-25
25-30
3G35
35–45
3545
6
to 8 lbs.
18-25
25-31
31-33
2&23
2&28
28-33
3&40
3G40
18–23 minutes per pound
(any
weigh(
3 to 5
Ibs.
Over 5 lbs.
3540
3&35
35-40
10 to 15 lbs.
Over 15 lbs
1622
12-19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
hternd
Temperature
‘F.
140°–1500t
150°–1600
170°–1850
140°-15007
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°-1900
h
Wgh:
185°–1900
tThe
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
Ktchen
Guide. USDA Rev. June 1985.)
16