LOWER OVEN
ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with
Q. Do I need to preheat my oven each time
a meat thermometer?
I cook a 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
when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Type
Meat
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*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
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.
24-33
18-22
35-39
22-29
40-45
30-35
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 weight]
3
to
5
lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15
Over 15 lbs.
18-25
15-20
Internal
Temperature ‘F.
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
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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