Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
A.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
A.
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
A.
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Do I need to preheat my oven each time I cook
a roast or poultry?
It is not necessary to preheat your oven.
When buying a roast, are there any special tips
that would help me cook it more evenly?
Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Can I seal the sides of my foil “tent” when
roasting a turkey?
Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
For Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed poultry often does not cook evenly.
pound additional time (10 minutes per pound for
Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
on the package label.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature “F.
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder,
or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
or
Duck
Chicken pieces
Turkey
325°
325°
325°
325°
325°
325°
350°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
3
to
5
lbs.
6
to
8
lbs.
24-33
18-22
35-39
22-29
40–45
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17–20
minutes per pound (any
1
40°–
1
150°–1600
70°–1850
400–150°t
150°–1600
1700–1 85°
1700–1 80°
1700–1 80°
11 50–1 20°
3
to
5
lbs.
Over 5 lbs.
Well Done:
35$40
30–35
185°–1900
Well Done:
35-40
1850-1 90°
10 15 lbs.
Over 15 lbs.
In thigh:
Well Done:
18-25
15-20
185°–1900
*For
roasts over 6 inches thick, add 5 to 10 minutes per
U. S. Department Agriculture says “Rare beef is popular, but
should know that cooking it to only
means some
food poisoning organisms may survive.”
(Source: Safe Food Book.—Your Kitchen Guide. USDA Rev. June 1985.)
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