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'@
@leStiOIIS and Answers
Q.Is
it
necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook
meat thermometer?
a 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 Roasting Guide. For
Q. When buying a roas~ are there any special tips
that
would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. my
is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil '%ent39 when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing from oven. Be sure to
A. Sealing the foil will steam the meat. Leaving
cut across the grain of the meat.
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
Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound
Unthawed poultry often does not cmk evenly.
additional time (15 minutes per pound for roasts under
Some commercial fimen poultry can be cooked
e
5 pounds, more time for larger roasts.)
successfully without thawing. Follow directions
given on package label.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulde@
Veal
shoulder, leg or loin*
Pork loin, rib
or shoulded
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Thrlcey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium
WellDone:
Rare:
Medium:
WellDone:
Well
Done
WellDone:
ToWarm
WellDone:
WellDone:
WellDone:
Approximate Roasting Tiie
in Minutes per Pound
3t051bs9
6t081bs.
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
18-23
IlliIIUtCS
perpound (IUly
w eight)
3t051b&
Over 5 lbs.
35-40
30-35
35-40
10 to
15 Ibs.
Over 15 lb
16-22
12-19
Internal
Temperature
"F.
140°-1500~
150°-1600
170°-1850
140°-1500~
150°-1600
1700-185°
170°-1800
1700-180°
115°-1250
185°-1900
185°-1900
In thigh:
185°-1900
*For boneless rolled roasts over
6
inches thick, add
5
to 10 minutes per pound to times given above.
lThe
U.S.
Departmentof Agriculturesays "Rarebeef is popular,but you shouldknow that cookingit to only 140"F.means
some food poisoningorganismsmay survive."(Source: S&&XBxK
Your~tchen Guide.USDA Rev.
June 1985.)
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