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_uestions
and Answers
Q. Is it necessary to check for doneness with a
meat
thermometer?
A. Checking
the finished imernal temperature at
the completion
of cooking time is recommended.
Temperatures
are shown in the Roasting Guide.
For roasts over 8 Ibs., check with thernmmeter
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 _o slice if allowed
to cool lO to
20 minutes after removing
them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time
I cook
a
roast or poultry?
A. It is not necessal T 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.
ROASTING
Frozen Roasts
Frozen roasts of beet, pork, lamb, etc., cau be started
without
thawing, but allow lO to 25 minutes per
pound additional time ( 10 minutes per pound for
• oasls under 5 pounds, more time for larger roasts).
GUIDE
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.
Type
Meat
Te_der cuts; rib, high quality
sirloin tip, rump or top round*
Lamb teg or bone-in shoulder'-
Veal shoulder, leg or loin*
Pork loin, rib or shoulder *
Oven
Temperature
325 °
325 °
Doneness
Approximate
Roasting
Time
in Minutes
per Pound
3 to 5 lbs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
30 35
21-25
20-23
25-30
24-28
30-35
28 33
35-45
30-40
35-45
3040
325 °
325 °
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325 °
325°
350°
325°
To Warm:
Well Done:
Well Done:
Well Done:
17_0
minutes per pound (any weight)
3 to 5 lbs.
Over 5 lbs.
35 40
3045
35 40
10to 15 Ibs.
Over 15 Ibs.
18-25
15 20
Internal
Temperature
'F.
140°-150°t
150o 1600
1700 1850
140°-150°_
150o 1600
1700 1850
1700 1800
1700 i 800
1t50 1200
1850 1900
1850 1900
ln thigh:
1850 1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
t'The U. S. Department of A_iculture says "Rare beef is popular, but you should know that cooking it to only 140°F.means some
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June t985.)
r_
191
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