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Questionsand Answers
Q.
Is it necessary to check for doneness with a
meat thermometer?
A. Checkingthe finishedinternaltemperatureat
the completionof cookingtimeis recommended.
Temperatures are shownin the RoastingGuide.
For roastsover 8 lbs., checkwiththermometer
at half-hourintervalsafter halfthe cookingtime
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roastsare easierto sliceif allowedto cool 10to
20 minutesafterremovingthemfrom the oven.
Be sureto cut acrossthe grainof the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessaryto preheatyour oven.Preheat
onlyfor very smallroasts,whichcook in a short
lengthof time.
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 thicknessas possible,
or buy rolledroasts.
Q. Can I seal
the sides of my foil "tent" when
roasting a turkey?
A. Sealingthe foil will steamthe meat.Leavingit
unsealedallowsthe air to circulateand brown
the meat.
ROAST~G GU~E
Frozen Roasts
Frozenroastsof beef,pork,lamb,etc., can be started
withoutthawing,but allow 10to 25 minutesper
poundadditionaltime (10 minutesper poundfor
roastsunder5 pounds,moretime for largerroasts).
TvDe
Meat
Tender c uts;rib,highquality
sirloin tip,rumportopround*
Lamblegorbone-in shoulder*
Veal s houlder, legorloin*
Porkloin,ribor shoulder*
Ham,precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness —
Rare:
Medium:
Well
Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Makesurepoultryis thawedbeforeroasting.
Unthawedpoultryoftendoes not cookevenly.
Somecommercialfrozenpoultrycan be cooked
successfullywithoutthawing.Followthe directions
givenon the packagelabel.
Approximate Roasting Time
in Minutes per Pound
3 to 5 Ibs.
6 to 8 Ibs.
24-33
18-22
35-39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
28-33
3545
3040
3545
3040
17–20minutesper pound(any weight)
3 to 5
lbs.
Over5 Ibs.
3540
30-35
3540
10
to
15lbs.
Over 15Ibs.
18-25
15-20
Internal
Temperature 'F.
140 °–1500t
1500–1 60°
170°–1850
140 °–1500t
150°– 1 60°
170°–1850
1700–1 80°
170°– 180°
115°–1200
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.
YTheU. S. Department of Agriculture 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 1985.)
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