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Questions and Answers
meat thermometer?
A. Checking the finished interred [temperature at the
completion of cooking time is recommended.
Temperatures are shown in the Rotisting Guide
section. For roasts o~er 8 lbs., check w~th
thermometer at half-hour intervals after half
the cooking time has passed.
carve it?
A. Roasts we easier to slice if allowed to coo] 10 to
20 minutes after removing thenl from the oven.
Be sore to cut across the grain of the meat.
For Frozen Roasts
without thawiog. but JI1OW
time-( 10 minutes per pound for ro~sts under
additional
Type
Meat
sirloin tip,
rump or top I-ound'l'
Pork loin, rib or shouldct"';:
Chicken or Duck
Chicken pieces
l:
'
For boneless rolled roasts (~vcr 6 inches thick, fid(
ROASTING GUIDE
lamb, etc., can be started
10 to 25 minutes per pound
Oven
Temperature
Doneness
Rare:
Medium:
Well Done:
Rare:
To Warm:
Well Done:
Well Dorw:
325"
Well Done:
to 10 minutes per pound to times given above.
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
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.
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting
Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
18–22
22–29
20–23
24-28
~&33
30–35
30-40
35–45
35–45
30-40
minutes per pound (any weight)
3
5 lbs.
Over 5
to
35-40
3(.-35
35–40
10 to 15 Ibs.
Over 15 lbs.
15–20
Internal
Temperature "F.
! 500–1 60°
170"–1 85°
1400–1 5o"t
1700–1 85"
1 70°- 1 80°
lbs.
185°-1900
185°–190"
In thigh:
1 850–1 90°
33
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