Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do need to preheat my oven each time cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature at the
A. It is not necessary to preheat your oven.
completion
cooking time is recommended you
Q. When buying a roast, are there any special tips
did not use the probe while cooking. Temperatures
that would help me cook it more evenly?
are shown in the Roasting Guide. For roasts over
check with thermometer at half-hour intervals
A. Yes.
a roast as even in thickness as possible,
half the
time has passed.
or buy rolled roasts.
Q. Why is
roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
.
carve it?
roasting a turkey?
A. Roasts
easier to slice
to cool to
A. Sealing the foil will steam the meat. Leaving it
them from th
e
unsealed allows the air to circulate and brown
Be sure to cut
the grain of the meat.
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts
beef, pork, lamb,
can be started
without thawing, but
to
minutes per
pound additional time
minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Oven
Temperature
Meat
Tender
rib, high quality
tip, rump or
Lamb
or bone-in
.-.
Veal shoulder.
or
Pork loin, rib
’
.
precooked
Poultry
Chicken
or Duck
.
Chicken
Turkey
.
Doneness
Rare:
Well Done:
Rare:
Medium:
Done:
Done:
Well Done:
To Warm:
Well Done:
Done:
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 lbs.
18-22
40-45
30–35
–25
30-35
35-45
17–20 minutes
per pound (any weight)
3
lbs.
Over
5
lbs.
35-40
30-35
35–40
10 to
15 lbs.
Over 15
1
1
5–20
*For boneless
.5 to minutes per pound times given above.
Internal
Temperature ‘F.
1
40°–
1
50° “i-
1 50°– 1 60°
170”–1 85°
400–1 500-t
160°
1700–1 85°
1700-1 80”
70°– 80°
11 50–1 200
1850–1 90°
1850–1 900
In thigh:
185°- 1900
S.
is popular, but you should know
cooking it to only
some
food
may
(
Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
37’
