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ROASTING
(continued)
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 Roasting Guide. For
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the 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 from 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 beet. pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
additional time (15 minutes per pound for roasts under
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
successfiflly without thawing. Follow directions
given on package label.
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 shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven Time Internal
Temperature Doneness Temperature °F.
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
in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
24 35 18 25
35 39 25 31
39 45 31 33
21 25 20 23
25 30 24 28
30 35 28 33
35 45 30 40
35 45 30 40
18 23minutes perpound (anyweight)
3 to 5 lbs. Over 5 lbs.
35 40 30 35
35 40
10 to 15 lbs. Over 15 lbs.
16 22 12 19
140° 150°t
150° 160°
170° 185°
140° 150°t
150° 160°
170° 185°
170° 180°
170° 180°
115° 125°
185° 190°
185° 190°
In thigh:
185° 190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10minutes 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 1hod poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
18
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