ROASTING
(continued)
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
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
A. It is unnecessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at
hour intervals after half the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil “tent” when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing them from the oven.
A. Sealing the foil will steam the meat. Leaving
Be sure to cut across the grain of the meat.
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
or bone-in shoulder*
Veal
shoulder, leg
or
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
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 Ibs.
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
3545
30-40
3545
30-40
17-20
minutes pcr pound (any weight)
3
to 5 lbs.
Over 5 Ibs.
3540
30-35
3540
10 to 15 lbs.
Over 15 lbs
18-25
15-20
boneless rolled roasts over inches thick, add 5 to 10 minutes per pound to times given above.
Internal
temperature ‘F.
—
150°-1600
1700-1 85°
150°–1600
1700–1 85°
1700–1 800
1700–1 80°
1150–1 25°
185°–1900
185°–1900
In thigh:
185°–1900
*The U.S. Department Agriculture says “Rare beef is
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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