Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at
hour intervals after half the 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 from oven. Be sure to
cut across the grain of the meat.
A. It is unnecessary 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.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top
Lamb leg or bone-in
Veal shoulder, leg or
Pork loin, rib or
Ham, precooked
Poultry
Chicken
or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
18-25
35-39
22-31
3945
31-33
21-25
20-23
25-30
30-35
28-33
3545
3040
3545
3040
18–23 minutes
per pound (any
3 to 5 lbs.
Over 5 lbs.
3540
30-35
3540
10 to 15
Over 15
16-22
12-19
Internal
temperature
140°–1500*
150°–160”
170°–1850
140°–1500*
150°–1600
170°–1850
1700–1 80°
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The U.S. Department of Agriculture says “Rare beef is popular, but you 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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