Questions and 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
halt-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.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beet, 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).
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.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top roundt
Lamb leg or bone-in shouldert
Veal shoulder, leg or loint
Pork loin, rib or shouldert
Oven Internal
Temperature Doneness Temperature °F.
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Welt Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
24 33 1822
35 39 2229
40-45 30 35
2125 2023
25 30 2428
30 35 28 33
35-45 30-40
35-45 30-40
325°
325°
325°
325°
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
325°
350°
325°
To Warm:
Welt Done:
Well Done:
Well Done:
1720 minutes per pouM (any weight)
3 to 5 lbs. Over 5 lbs.
35-40 30 35
35-40
10 to 15 lbs. Over 15 lbs.
1825 1520
140° 150°*
150° 160°
170° 185°
140° 150°*
150° 160°
170° 185°
170° 180°
170° 180°
115° 125°
185° 190°
185° 190°
In thigh:
185° 190°
"I'Forboneless 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 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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