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(continued)
Questions and Answers
Q. Is it necessary to check for doneness with
Q. Do I need to preheat my oven each time I cook
a meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at
A.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
Q.
roasts over 8 pounds, 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?
Q.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to cut
‘“
across the grain of the meat.
It is unnecessary to preheat your oven.
When buying a roast, are there any special tips
that would help me cook it more evenly?
Yes. Buy a roast as even in thickness as possible,
or by rolled roasts.
Can I seal the sides of my foil “tent” when
roasting a turkey?
Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
~pe
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, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROAST~G
GU~E
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:
Approximate Roasting Time
in
Minutes
~er
Pound
3
to
5
lbs.
6 to 8 lbs.
2633
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
3545
3040
17–20
minutes per pound (any weight)
3
to 5 lbs.
Over 5 lbs.
35-40 30-35
3540
10 to 15 lbs.
Over 15
lbs.
18–25
15-20
*For boneless
rolled
roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
‘F.
140°–1500t
150°–1600
170°–1850
140°–15007
1500–1 60°
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
~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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