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.
For roasts over 8 Ibs., 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
allowed to cool
to
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 necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would
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 beef, pork,
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).
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb
or bone-in shoulder*
Veal shoulder,
or loin*
Pork loin, rib or
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over
Oven
Temperature
325°
325°
325°
325°
325°
325°
3500
325°
thick, ad
Doneness
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
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
3 to 5 Ibs.
6 to 8 Ibs.
24-33
35–39
22-29
30–35
21-25
20-23
24-28
30-35
28-33
35–45
3040
35–45
3040
17–20
minutes per pound (any weight)
3
to
5
Ibs.
Over
5
Ibs.
35–40
30-35
3540
10 to
15
Over 15 Ibs.
15-20
to 10 minutes
pound to times given above.
Internal
Temperature
1500–1 60°
1700–1 85°
500
-
1600
85°
700–1 80°
700–1 80°
15°-1200
85°–1900
1 85°-1900
In
1850–1 90°
U. S. Department
Agriculture says “Rare beef is
but you
know that cooking it to only
means some
poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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