(continued)
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:,:.,
‘.,’ ‘
Question8 and Answers
Q. ISit necessamyto checkfor doneness with a
meat therm@neter?
A. Checking the finished internal
temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is
myrcbastcrumblingwhen I try to
carve it?
A. Roasts am easiierto slice if allowed to cool 10 to
20 minutes af$erremoving horn oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roa@ are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can
I seal the sides of my foil ‘tint” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTINGGUIDE
Frozen Roasts
Frozen roasts of @f, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound
Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under
Some commercial frozen poultry can be cooked
5 pounds, more time for larger roasts.)
Meat
Tendercuts;rib,l$gh qualitysirloin
tip,rump ortopround*
Lambleg orbone-inshoulder*
Vealshoulder,legor loin*
Pork
lo~ rib or sbouMeP
Ham, Precooked
Poultry
ChickenorDuck
Chickenpieces
‘Ibrkev
Oven
Temperature
325”
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium
WellDone:
WellDone:
WellDone
ToWarm:
WellDone:
WellDone:
WellDone:
successfullywithout thaw-kg. Follow directions
given on package label. -
ApproximateRoastingTime
inMinutesper Pound
3t051bs.
6tQ81bS.
24-35 18-25
35-39
25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35
28-33
35-45 30-40
35-45 30-40
18-23
IIlilNltESper pound (ilrlyweight;
3t051bs0
Over 5 lbs.
35-40
3&35
35+0
10to 15lbsa
Over 15lbs,
16-22
12-19
Internal
Ikmpemure
‘F.
140°-1500~
1500-160°
1700-185°
140°–1500~
150°-1600
170°–1850
170°-1800
1700-180°
115°-1250
185°-1900
185°-1900
Inthigh:
185°-1900
*Forbonelessrolledroastsover 6 inchesthick,add 5 to 10 minutes per pound to times given above.
IThe U.S. Department of Agriculture says “Rare beef is TXWular,but Youshould know that cooking it to only 140°F. means
some food @isoning orga&ms may s&ive.” (Source;%fe Food
Book. Your Kitchen Guide
. USDA Rev~June 1985.)
18
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