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REGULAR ROASTING
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
meat thermometer?
a roast or poultry?
A.
Checking the finished internal temperature at the
A. It is rarely necessary to preheat your oven.
completion of cooking time is recommended if you
Preheat only for very small roasts, which cook
did not use the probe while cooking. Temperatures
a short length of time.
are shown in the Roasting Guide. For roasts over
8 lbs., check with thermometer at half-hour
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
intervals after half the cooking time has passed.
Q. Why is my roast crumbling when I try to
A. Yes.
Buy a roast as even in thickness as possible,
or buy rolled roasts.
carve it?
A.
Roasts are easier to slice if allowed to cool 10 to
Q. Can I seal the sides of my foil
“tent”
when
20
minutes after removing them from the oven.
roasting a turkey?
Be sure to cut across the grain of the meat.
A.
Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
—
REGULAR ROASTING GUIDE
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, precooked
Poultry
Chicken or Duck
Chicken
pieces
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:
Approximate
Roasting
Time
in Minutes ~er Pound
3
to
5
lbs.
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
35-45
30-40
35-45
3040
17-20
minutes per pound (any weight)
3
to 5 lbs. Over 5 Ibs.
3540
30–35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
15-20
Internal
Temperature ‘F.
—
140°–1500t
150°–1600
1700–1 85°
140°–1500t
1500–1 60°
1700–1 85°
170°–1800
1700–1 80°
1
150–1
20°
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
vou
should know that
cooking
it to
onlv
140°F.
means some
food
poisonin~
organisms
m~y
survive.”
(Source:
Safe Fe&d ’Book.
Yo&
Kitchen Guide. USDA
Re;
June
1935.)
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