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Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I 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 of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
Q. When buying a roast, are there any special tips
For roasts over 8 lbs. check with thermometer at
that would help me cook it more evenly?
half-hour intervals after
half the cooking time
A. Yes. Buy a roast as even in thickness as possible,
has passed.
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I
seal
the sides of my foil “tent” when
carve it?
roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.
unsealed allows the air to circulate and brown
Be
sure to cut across
the
grain
of the
meat.
the
meat.
ROASTmG
GUmE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed
poultry often does not cook evenly.
pound additional time (10 minutes per pound for
Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
given on the package label.
Oven
Type
Temperature Doneness
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top
roundt
Lamb
leg
or bone-in
shoulder~
Veal
shoulder,
leg
or Ioint
Pork loin, rib or
shouldert
Ham,
precooked
Poultry
Chicken or
Duck
Chicken pieces
Turkey
325”
325°
325°
325°
325°
325°
350°
325°
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 lbs.
6 to 8
Ibs.
24-33
18-22
35-39 22-29
4045
30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
3545
3040
17–20
minutes per pound (any weight
3 to 5 lbs.
Over 5 lbs.
3540 30-35
3540
10 to 15
Ibs.
Over 15 lbs
18-25 15-20
Internal
Temperature
‘F.
140°–1500*
150°–1600
170°–1850
140°–1500*
150°–1600
170°–1850
1700–1 80°
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
‘tFor
boneless
rolled
roasts
over 6 inches thick, add 5 to 10 minutes per 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
140°F.
means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
19
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