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QuestionsandAnswers
Q.Isit necessaryto check for donenesswith a
meat thermometer?
A. Checkingthefinishedinternaltemperatureat
thecompletionof cookingtimeisrecommended.
Temperaturesare shownin theRoastingGuide.
Forroastsover8 lbs,,checkwiththermometer
at half-hourintervalsafterhalfthecookingtime
haspassed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roastsareeasierto sliceif allowedto cool10to
20minutesafterremovingthemfromtheoven.
Besureto cutacrossthegrainofthemeat.
Q. Do I need to preheat my oveneach time I cook
a roast or poultry?
A. It is notnecessaryto preheatyouroven.
Q. When buying a roast, are there any specialtips
that wouldhelp me cookit more evenly?
A. Yes.Buya roastas evenin thicknessas possible,
or buyrolledroasts.
Q. CanI serdthesidesofmy foil“tent” when
roasting a turkey?
A. Sealingthefoilwillsteamthemeat.Leavingit
unsealedallowstheairtocirculateandbrown
themeat.
For FrozenRoask
Frozenroastsofbeef,pork,
ROAST~G G~E
lamb,etc.,canbe started
Makesureuoulm is thawedbeforeroasting.
withoutthawing,butailow10to 25minutesper
Unthawed~oult~ oftendoesnotcookeve~ly.
poundadditionaltime(10minutesperpoundfor
Somecommercialfrozenpoultrycanbecooked
roastsunder5 pounds,moretimeforlargerroasts).
successfullywithoutthawing.Followthedirections
givenonthepackagelabel.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
inMinutesperPound
Temperature‘F.
Meat
3to5lbs.
6to8lbs.
Tendercuts;rib,highquality
325° Rare: 2633
18–22 140°–1500+
sirlointip,romportopround*
Medium: 35-39
22-29 150°–1600
WellDone: 4W5
3&35 170°–1850
Lamblegorbone-inshoulder*
325° Rare: 21-25
20-23 140°–1500?
Medium: 25-30
2628 150°–1600
WellDone:
3G35 28–33 170°–1850
Vealshoulder,legor loin*
325°
WellDone:
3545 3M0 170°–1800
Porkloin,riborshoulder*
325° WellDone:
3545
3W0 170°–1800
Ham,precooked
325° ToWarm: 17-20minutesperpound(anyweight)
115°–1200
Podtry
3 to 5 Ibs.
Over 5 Ibs.
ChickenorDuck
325°
WellDone:
3540 3&35
185°–1900
Chickenpieces
350°
WellDone:
3540
185°–1900
10to 15lbs.
Over 15lbs.
In thigh:
Turkey
325° Well Done:
18-25
15-20 185”–190°
*Forbonelessrolledroastsover6inchesthick,add5 to 10minutesperpoundtotimesgivenabove.
~TheU. S.Departmentof Agriculturesays“Rarebeefispopular,butyoushouldknowthatcookingittoonly140°F.meanssome
foodpoisoningorganismsmaysurvive.”(Source:SafeFoodBook.—YourKtchenGuide.USDARev.June1985.)
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