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Questions and Answers
1s it necessary to check for doneness with a
meat thermometer?
A. Checking the f'inished internal tempmtture at the
completion
of
cooking
shown in Roasting Guide. For
Temperatures are
hour intervals after htilf' the time has passed.
carve it?
A. Romts m easier to slice if ol]owed to coo] 10 to
cut across the grain of the meat.
Frozen Roasts
without thawing, but allow 15 to 25 minutes per pound
5 pounds, rn(me time for larger roasts. )
Type
Meat
rib, high qutili(y
"
round']
tip,
Lamb leg or born-in shoulder'1'
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
some food poisoning" (M"gwl isms Indy survi}c."
22
ROASTING
time
is
recommended.
g
ROASTING GUIDE
Doneness
sirloin
Well Done:
Medium:
Well
)
350[
A. It is not necessury to prehwt yoLIr
that would help me
cook it
A. Yes.
Buy :1 ro:Ist as even
roasting a turkey?
A. Sealing
it unsealed al ILJWS the air (o circulate and brown
Some commercial frozen poultry can be cookd
successfully without thawing. F'ol]ow Lfircctions
given on package Libel.
Roasting Time
in Minutes per Pound
1 8–25
39-.45
30--$()
30-40"
I 8 --?3 tninu(cs pet"
over 5 Ibs.
.30-.35
10 to 15 11)s.
1 ()--22
cooking"
oven.
more evenly?
in thickness m possible,
Internal
Temperature "F.
'
150(
-1 60'"
140('- 1
I 70( '-- I X5'
I 70"- 1 X()"
1 70('- I
weight)
11 5"- I 25"
I 85"- I 90'"
1 85"- I 90'"
In thigh:
"
1 85"- 1 90(
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