Questionsand Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., 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?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROASTmG GU~E
FrozenRoask
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
NW
Meat
Tendercuts;rib,highquality
sirlointip,rumpor topround*
Lamblegor bone-inshoulder*
Oven
Temperature
325°
325°
Vealshoulder,legor loin*
325”
Porkloin,ribor shoulder*
325°
Ham,precooked
325°
Poultry
ChickenorDuck
325°
Chickenpieces
350°
Turkey
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
Well
Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
2433
18-22
35-39 22-29
4W5
30-35
21-25
20-23
25-30 24-28
30-35 28-33
3545
3040
3545 3040
17–20minutesperpound(anyweight)
3 to 5 Ibs.
Over 5 lbs.
3540 30-35
3540
10to 15 Ibs.
Over 15lbs.
18-25
15-20
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°–185°
140°-1500T
150°–1600
170°–1850
1700–180°
1700–180°
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.
~The U. S. Department of Agriculture says “Rarebeef is popular,but Youshouldknowthat cookingit to only 140°F.meanssome
foodpoisoningorganismsm;y survive?’(Source:SafeFoodBook. YourKhchenGuide.USDARev;June 1985.)
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