Q.Is it necessary to cheek for
doneness with a meat
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
Temperaturesareshowninthe
RoastingGuide.Forroastsover
8lbs.,cookedat300°F.withreduced
time,checkwiththermometerat
half-hourintervalsafterhalfthe
cookingtimehaspassed.
Q. Why is my roast crumbling
vvhmI tryto carveit?
A. Roastsareeasierto sliceif
allowedtocool10to20minutes
afterremovingfromoven.Be sure
to cutacrossthegrainofthemeat.
Q.Do I need to preheat myown
eachtimeI cooka mastor
poultry?
A. It israrelynecessaryto preheat
youroven.Preheatonlyforvery
smallroasts,whcihcooka short
lengthoftime.
Q.When hying a roast,me
thereanyspecialtipsthat would
helpmecookit moreevenly?
A. Yes.Buya roastas evenin
thicknessaspossible,orbuyrolled
roasts.
Q. Can I sealthesidesofrny foil
“tent”Whenroastinga turkey?
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallows
theairto circulateandbrown
themeat.
L PositionovenshelfatBfor small-sizeroasts(3 to
4. Standingtimerecommendedforroastsis 10to 20
7 lbs.)andatA for largerroasts. minutes.Thisallowsroaststo firmup andmakethem
2.Hace meatfat-side-up,orpoultrybreast-side-up,
easierto carve.Internaltemperaturewillrise about5°
onbroilerpanorothershallowpanwithtrivet.Do not
to 10°F.;to compensatefortemperatureincrease,if
cover.Do notstuffpouhryuntiljust beforeroasting.
desired,removetheroastfromovensoor!er(at 5° to
Usemeatthermometerformoreaccuratedoneness.
IO”F.lessthantemperaturein thisguide).
(I3onotplacethermometerin stuffing.) 5.Frozenroastscanbeconventionallyroastedby
as desired.
3. Removefat anddrippingsas necessary.Baste
adding10to25minutesperpoundmoretimethan
givenin guideforrefrigeratedroasts.(10minutes
per
poundfo~roastsunder~ pounds.)Defrostpouhry”
beforeroasting.
Meat
Tendercuts;rib,highqualitysirlointip,
rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legor loin*
Porklin,rib or shoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5 to 10minutesper
~oundto timesgivenabove.
PouM’y
Chickenor Duck
Chickenpieces
Turkey
oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
Towarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateWastingTime
inMinutesperPmmd
3 to5lbs. 6to8 NM.
24-30
18-22
30-35 22-25
35-45 28-33
21–25
20-23
25–30
24-28
30-35
28-33
35-45
30-40
3545 30-40
10minutesperpound(anyweight)
under 10U-M. 10to 15lbs.
20-..3o
17-20
3 to 5 lbs.
Over 5 NM.
35-40
30-35
35-40
10
toMNM.
CWer15NM
20-25 15-20
Internal
Temperature‘F.
130°-
150°-
170°-
130°-
150°-
170°-
170°-
170°-
125°-
170°
40°
60°
85°
40°
60°
85°
80°
80°
30°
185°–1900
185”–190°
In thigh:
185°-1900
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