Loading ...
Loading ...
Loading ...
ROASTING
(continued)
Questions and Answers
Q.
Is it
necessary to check for doneness with
Q. Do I need to preheat my oven each time I cook
a meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at
A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 pounds, check with thermometer at
half-
hour intervals after half the cooking time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can
1
seal the sides of my foil “tent” when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing them
tlom the oven.
A. Sealing the foil will steam the meat. Leaving it
Be sure to cut across the grain of the meat.
unsealed allows the air to circulate and brown
the meat.
Frozen Roasts
Frozen roasts of beef,
ROASTING GUIDE
pork, lamb, etc., can be started
without thawing, but
allow
10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
fipe
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 shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
~ches
thick, adc
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well 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 Ibs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
3040
17-20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 Ibs.
35-40
30-35
3540
10 to 15 lbs. Over 15 Ibs.
18-25
15-20
i
to 10
minutes per pound to times given above.
Internal
Temperature “F.
140”–150”T
150°-1600
1700–1 85°
140°–1500t
150°–1600
1700–1 85°
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
~The
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.)
16
Loading ...
Loading ...
Loading ...