Questions and Answers
Q. Is it necessary to check for doneness with a
A. Checking the finished internal temperature at the
completion of cooking time is recommended if you
did not use the probe while cooking. Temperatures
are shown in the Roasting Guide. For roasts over
8 lbs., check with thermometer at half-hour
intervals after half the cooking time has passed.
Q. Why is my roast crumbling when I try to
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.
rib, high quality
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Chicken or Duck
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
food poisonin~ organisms m~y survive." (Source: Safe Fe&d 'Book. Yo& Kitchen Guide. USDA Re; June 1935.)
REGULAR ROASTING GUIDE
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is rarely necessary to preheat your oven.
Preheat only for very small roasts, which cook
a short length of 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 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
in Minutes ~er Pound
3 to 5
6 to 8
17-20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 Ibs.
10 to 15 lbs.
Over 15 lbs.
should know that cooking it to onlv 140°F. means some
1 150–1 20°