22
ROASTING
(continued)
Questions
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 Roasting Guide. For
roasts over 3.6 kg (8 lbs.), check with thermometer
at half-hour intervals after half the 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 from 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 beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per 450
grams (1 pound) additional time [15 minutes per 450
grams (1 pound) for roasts under 2.3 kg (5 lbs.), 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 directions
given on package label.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per 450 Grams (1 Pound)
Temperature °C.
Meat
1.4 to 2.3 kg
2.7 to 3.6 kg
(3 to 5 lbs.)
(6 to 8 lbs.)
Tender cuts; rib,
163°C. (325°F.) Rare:
24–35
18–25
60°–66° (140°–150°F.)†
high quality sirloin tip,
Medium:
35–39
25–31
66°–71° (150°–160°F.)
rump or top round*
Well Done:
39–45
31–33
77°–85° (170°–185°F.)
Lamb leg or
163°C. (325°F.) Rare:
21–25
20–23
60°–66° (140°–150°F.)†
bone-in shoulder*
Medium:
25–30
24–28
66°–71° (150°–160°F.)
Well Done:
30–35
28–33
77°–85° (170°–185°F.)
Veal shoulder, leg or loin* 163°C. (325°F.) Well Done:
35–45
30–40
77°–82° (170°–180°F.)
Pork loin, rib or shoulder* 163°C. (325°F.) Well Done:
35–45
30–40
77°–82° (170°–180°F.)
Ham, precooked
163°C. (325°F.) To Warm:
18–23 minutes per 450 grams
46°–52° (115°–125°F.)
(1 pound) (any weight)
Poultry
1.4 to 2.3 kg
Over 2.3 kg
(3 to 5 lbs.)
(5 lbs.)
Chicken or Duck
163°C. (325°F.) Well Done:
35–40
30–35
85°–88° (185°–190°F.)
Chicken pieces
177°C. (350°F.) Well Done:
35–40
85°–88° (185°–190°F.)
4.5 to 6.8 kg
Over 6.8 kg
(10 to 15 lbs.)
(15 lbs.)
In thigh:
Turkey
163°C. (325°F.) Well Done:
16–22
12–19
85°–88° (185°–190°F.)
*For boneless rolled roasts over 15 cm (6
″
) thick, add 5 to 10 minutes per 450 grams (1 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 60°C. (140°F.)
means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
