ROASTING
(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
the
A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 pounds,
check with
thermometer at half-hour intervals after half the
A. Yes.
Buy a roast as even in thickness as possible,
cooking
time has passed.
or buy rolled roasts.
Q. Why
i;my
roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A.
Roasts are easier to slice if allowed
to
cool 10 to
A.
Sealing the foil will steam the meat. Leaving
20 minutes after removing them from the oven.
it unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat.
the meat.
ROASTING
GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc.,
can
be started
without thawing, but
allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
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
shouldgr*
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:
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
Ibs.
6 to 8
Ibs.
24-33
18-22
35–39
22-29
40–45
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
Ibs.
Over
5
lbs.
35–40
30-35
35-40
10 to 15
lbs.
Over 15
Ibs.
18-25
15-20
i
to 10 minutes per pound to times given above.
Internal
Temperature
‘F.
140”-150°i-
150°-160’
170°-185”
1400–1
50°t
1500
-
1600
170[)-1
85(’
1700-
i
800
1700-1800
115°-120”
1850-1900
185°-1900
In thigh:
185°-1900
‘
:
For boneless rolled roasts over 6 inches thick, add
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 Kitchen Guide. USDA Rev. June 1985.)
26
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