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Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
section. 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
carve it?
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.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (1 O minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb le& or bone-in shoulder~:
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
*For boneless
rolled roasts over 6 Iches thick, add 5 to 10 minutes per pound to times given above.
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guid& USDA Rev. June 1985.)
16
ROASTING
(continued)
ROASTING GU~E
Oven
Temperature
Doneness
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
325°
325°
Well Done:
325°
To Warm:
325°
Well Done:
350°
325°
Well Done:
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is 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.
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
6 to 8 lbs.
24-33
18–22
35–39
22-29
40-45
30-35
20-23
25–30
24-28
30-35
3 0 4 0
35-45
3 0 4 0
17-20 minutes per pound (~ny weight)
3 to 5 Ibs.
Over 5 Ibs.
3 5 4 0
30-35
3 5 4 0
10 to 15 Ibs.
Over 15 lbs.
18-25
15–20
Internal
Temperature 'F.
1400–1 50°+
150 "–1600
170"–1 85°
I 40°–1500t
1500-1600
1700-1
85°
70°–1800
I
I 150–1 20°
90°
I 850–1
In thigh:
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