Loading ...
Loading ...
Loading ...
.aestions 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
section. For roasts over 8 Ibs., 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 m cool I0 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.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow l0 to 25 minutes per
pound additional time (10 minutes per pound for
_stsunder 5 pounds, 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 the directions
given on the package label.
Oven Approximate Roasting Time
Type Temperature Doneness in Minutes per Pound
Meat 3 to 5 Ibs.
Tender cuts;rib,high quality
sirloin tip. rumportop round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, ribor shoulder*
325 °
325°
325"
325°
Rarc:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
6 to 8 ibs.
24-33 18-22
3s-39 22-29
40-45 30-35
21-2s 20-23
2S-30 24-28
30-35 28-33
35-45 30-40
35-45 30--40
Ham, prectx)ked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
325°
3sO"
325°
To Warm:
Well Done:
Well Done:
Well Done:
17-20 minutesperpound(anyweight)
3 to 5 lbs. Over 5Ibs.
35-40 3(I-35
35-40
10 to 15 ibs. Over 15 ibs.
i8-25 15-20
Internal
Temperature °F.
140 °- 150°t .
Is0O-160"
170°-18s0
140°-I soot
1S0°-1600
170°-185°
1700-180"
170°-1800
1 15°-120°
185°-190 o
185°-190 °
In thigh:
185°-190 °
*For boneless rolledmasts over ( tchesthick, add Stol0 minutes per pound to times given above.
t'rhe u. s. Department of Agriculture says"Rare beef is popular, but you should know that cookingit to only 140°F.means some
food poisoning organisms may survive." (Source:Saf_Food Book. Your Kitchen Guide.USDA Rev. June 198S.)
23
Loading ...
Loading ...
Loading ...