ROAST~G
(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
A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in
the
Roasting Guide. For
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 pounds, check with thermometer
at
half-
hour intervals after half the cooking time has passed.
A. Yes.
Buy a roast
as
even in thickness as possible,
Q.
Why is my roast crumbling when I try to
or
buy rolled roasts.
carve it?
Q.
Can I seal the sides of my foil “tent” when
A.
Roasts
are
easier to slice if allowed to cool 10 to
roasting a turkey?
20
minutes after removing them from the oven.
A.
Sealing the foil will steam the meat. Leaving it
Be sure to cut across the grain of the meat.
unsealed
allows
the air to circulate and brown
the meat.
ROAST~G
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 shoulder*
Ham, precooked
Poultry
Chicken
or Duck
Turkey
Turkey Breast
Oven
Tem~erature
325°
325°
325°
325°
325°
325°
325°
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 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
3040
35d5
3040
17–20
minutes per pound (any weight)
3
to
5
Ibs.
Over
5
lbs.
3540
30-35
10 to
15 Ibs.
Over
15 Ibs.
18-25
15-20
3 to
3%
lbs.
5Z to 9 lbs.
3040
15-22
*For boneless rolled roasts over 6 inches thick, add 5 to
10
minutes per pound to times given above.
Internal
Temperature ‘F.
140°t
160°
170°
140°t
160°
170°
170°
170°
1 40°
In breast
1700
In thigh
180°
In thigh:
185°–1900
170°
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.)
16
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