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 Roasting Guide. For
roasts over 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.
Q.
Do
I need to preheat my oven each time I cook a
roast or poultry?
A. It is unnecessary to preheat your oven.
Q. When buying a roast, are there any special tips
hat would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy
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 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°
Approximate Roasting Time
Doneness
in Minutes per Pound
3 to 5 lbs.
6 to 8 Ibs.
Rare:
18-22
Medium:
35-39
22–29
Well
Done:
40-45
30-35
Rare:
21-25
20-23
Medium:
25-30
24-28
Well Done:
30-35
28-33
Well Done:
35-45
30-40
Well Done:
3545
3040
To Warm:
17-20 minutes per pound (any weight)
3
to
5
Ibs.
Over
5
lbs.
Well Done:
35-40
30-35
Well Done:
3540
10 to 15 lbs.
Over 15
lbs
Well Done:
18-25
15-20
Internal
temperature ‘F.
150°–1600
1700–1 85°
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
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.)
