Questions and Answers
necessary to check for doneness with
Q. Is it
a meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide. For
roasts over 8 pounds, 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 tlom the oven.
Be sure to cut across the grain of the meat.
Frozen roasts of beef,
pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Tender cuts; rib, high quality
sirloin 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
food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
minutes per pound to times given above.
Q. Do I
need to preheat my oven each time
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 1 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
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.
Approximate Roasting Time
in Minutes per Pound
6 to 8 lbs.
3 to 5 Ibs.
17-20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 Ibs.
10 to 15 lbs.
Over 15 Ibs.