Questions and Answers
Q.
Is
it necessary to check for doneness with a
meat thermometer?
A.
A.
Checking the finished internal temperature at the
A.
completion cooking time is recommended.
Temperatures are
in the Roasting Guide
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half the
time has passed.
A.
Why is my roast crumbling when try to
carve it?
Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
A.
cut across the grain of the meat.
Do I
need to preheat my oven each time
I cook
a roast or poultry?
is rarely necessary to preheat your oven; only for
very small roasts, which cook a short length of time.
When buying a roast, are there any special tips
that would help me cook it more evenly?
Yes. Buy a roast even in thickness as possible,
buy rolled roasts.
Can I seal the sides of my foil “tent” when
roasting a turkey?
Sealing the foil
steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Type
Meat
rib, high
tip, rump or top
Lamb
or bone-in shoulder*
:
Veal shoulder,
or
Pork loin. rib or
Ham, precooked
Poultry
Chicken Duck
Chicken
ROASTING GUIDE
Oven
Temperature
.
325°
325°
325°
Doneness
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 lbs.
4045
–25
20-23
y-33
3545
30-40
30-40
17–20 minutes per pound (any weight)
3
to
5
lbs.
Over 5
30-35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
Internal
‘F.
1400–1
150°– 160°
1 700–1 85°
1 400
-
I 500-i-
1500–1 60°
1 700–1 85°
1 70°– 80°
1 70”– 1 80°
]
1 850–1 90°
185°–
In thigh:
185°–
For
rolled roasts over inches thick, add 5 to 10 minutes per pound to times given above.
‘1
-
The
Department
Agriculture
“Rare beef popular. but you
know that cooking it to
means some food
may
Safe Food
Kitchen Guide. USDA Rev.
17
