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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. 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.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
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
Turkey
Turkey Breast
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
16
(continued)
Q. Do I need to preheat my oven each time I cook
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
A. Yes. Buy a roast as even in thickness as possible,
Q. Can I seal the sides of my foil "tent" when
A. Sealing the foil will steam the meat. Leaving it
Approximate Roasting Time
Oven
Doneness
in Minutes per Pound
3
325°
Rare:
24-33
Medium:
35-39
Well Done:
4045
325°
Rare:
21-25
Medium:
25-30
Well Done:
325°
Well Done:
35-45
325°
Well Done:
325°
To Warm:
3
325°
Well Done:
3540
325°
Well Done:
3 to 3%
325°
Well Done:
3040
a roast or poultry?
that would help me cook it more evenly?
buy rolled roasts.
or
roasting a turkey?
unsealed allows the air to circulate and brown
the meat.
Make sure poultry is thawed before roasting.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
to
5 lbs.
6 to 8
18–22
22-29
30-35
20-23
24-28
30-35
28-33
3040
3040
minutes per pound (any weight)
17–20
5
to
Ibs.
Over
30-35
Over
15 Ibs.
10 to
18-25
15-20
lbs.
15-22
Internal
Temperature 'F.
Ibs.
160°
170°
140°t
160°
170°
170°
1 40°
lbs.
5
In breast
In thigh
180°
15 Ibs.
In thigh:
185°–1900
170°
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