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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
section. For roasts over 8 pounds, 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 to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shouider, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken
pieces
Turkey
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
-
Agriculture says "Rare beef is popular, but you should know that cooking it to only 140"F. means
food p~isoning orga;isms may s&vive." (Source:-S~fe Food Book. Your Kitchen Guide. USDA Rev._ .Iune 1985.)
some
20
ROASTING
(continued)
ROASTING GUIDE
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
Rare:
325°
Medium:
Well Done:
325°
Well Done:
325°
To Warm:
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is unnecessary 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.
Approximate Roasting Time
in Minutes per Pound
lbs.
6 to 8
3 to 5
24-33
18-22
35-39
22-29
40-45
30-35
20-23
21-25
24-28
25-30
30-35
28-33
35-45
30-40
30-40
35-45
17–20 minutes per pound (any weight
Over 5 lbs.
5 lbs.
3 to
35-40
30-35
35-40
10 to 15 lbs.
Over 15
18-25
15-20
Internal
temperature 'F.
lbs.
150°–1600
170°–1850
140"- 150"t
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
lbs
185°–1900
.
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