ROAST~G
(continued)
Questions and Answers
Q.
Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature
at
A.
It
is rarely necessary to preheat your oven; only
the completion
of
cooking time is recommended.
for
very small roasts, which cook a short
length
Temperatures are shown in the Roasting Guide.
of time.
For roasts over 8 pounds, check with thermometer
Q. When buying a roast, are there any special tips
at half-hour intervals after half the time has passed.
that would help me cook it more evenly?
Q. Why is my roast crumbling when I try to
A.
Yes. Buy a roast as even in thickness as possible,
carve it?
or buy rolled roasts.
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Q. Can
I
seal the sides of my foil “tent” when
Be sure to cut across the grain of the meat.
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the
meat.
Meat
Tender cuts; rib. high quality sirloin
tip, rump
or
top round*
Lamb
leg
or bone-in shoulder*
Veal shoulder,
le&
or loin*
Pork loin, rib or shoulder*
Ham,
precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING
GU~E
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:
Approximate Roasting Time
in Minutes per Pound
3 to 5
Ibs.
6 to 8
lbs.
24-33
I 8-22
35–39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
~g–~~
3545
30-40”
3545
30-40”
17-20
Ininutes
per pound (any weight)
3
to
5 lbs.
Over
5
Ibs.
3540
30-35
3540
10 to
15 Ibs.
Over 15 Ibs.
18-25
15-20
*For boneless rolled roasts over 6 inches thick, add 5 to I () minutes per pound to times
given
above.
Internal
temperature
‘F.
1400
-
1
5001”
1
500
-
1600”
I 700
-
1 85°
1400-1
500
1
”
1500-1600”
1700-1
85°
170”-1800”
I 700
-
1800
11 5°– 125°
I 85°-1900
I
850–1
900
[n
thigh:
1 85°–1900
PThc
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.
)
18
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