and Answers
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 the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking 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 them from the 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.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow to 25 minutes per
additional time (10 minutes per pound for
under 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
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325°
To Warm:
325°
Well Done:
350°
Well Done:
325°
Well Done:
Make sure poultry is thawed before roasting.
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
Internal
in Minutes per Pound
Temperature
3 to 5 Ibs.
6 to 8 Ibs.
24-33
18–22
35-39
22-29
150°–1600
40-45
30-35
170°–1850
21-25
20-23
25-30
24-28
150°–1600
30-35
28–33
170°–1850
35-45
3040
170°–1800
35-45
3040
170°–1800
17–20 minutes per pound (any weight)
115°–1200
3
to
5 lbs.
Over 5 lbs.
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25
15-20
185°–1900
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
U. S. Department of Agriculture says “Rare beef is popular, but you
know that cooking it to only
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your
Guide. USDA Rev. June 1985.)
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