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—
Questions 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 cookhg 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 rarely necessary to preheat your oven. Preheat
only
fo~
very-small roasts, which cook in
a
short
length of time.
Q. When buying a
-
roas~
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.
Type
ieat
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,
Drccooked
Poultry
Chicken or
Duck
Chicken pieces
Turkev
ROASTING
GU~E
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well
Done:
Well Done:
To Warm:
Well Done:
Well
Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 to 8 lbs.
24-33
i
8-22
35-39 22-29
40–45
30-35
21-25
20–23
25-30
24-28
30-35
28-33
35–45
3040
35-45
3040
17–20 minutes
per pound (any weight)
3
to 5 lbs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25
15-20
Internal
Temperature “F.
1400–150”~
150°–1600
170°–1850
140”–1500t
150°–1600
1700–1 85°
170°–1800
1700–1 80°
1 150–1 20°
185°–1900
185°–1900
In thigh:
185°–1900
*For
bo[leles~
rolled
roasts over
6
inches thick, add 5 to 10 minutes per pound to
times given
above.
tThe
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.)
27
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