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 8
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
if allowed to cool
[o
minutes after removing them from the 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
necessary 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 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.
Frozen Roasts
Frozen roasts
of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Oven
Type
Temperature
Meat
Tender cuts; rib, high quality
325°
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
325°
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
325°
325°
325°
325°
350°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well
Done:
Well Done:
Make sure poultry is thawed before roasting.
poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
without thawing. Follow the directions
given on
the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5
6 to
8
Ibs.
24-33
18-22
35–39
22-29
4 0 4 5
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
3 0 4 0
3 5 4 5
3 0 4 0
17-20 minutes
per pound (any weight)
3 to 5 Ibs.
Over 5 Ibs.
35-40
30-35
3 5 4 0
10 to 15 Ibs.
Over 15 Ibs.
18–25
15–20
Turkey
325°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature ‘F,
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
1700–1 80°
11 50–1 20°
90°
185°–1900
In
thigh:
1850–1 90°
U. S. Department of Agriculture says “Rare beef is popular, but you should know
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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Summary of Contents for JKS05
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