Questions and
Q. Is it necessary to check for
with
a meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after
the cooking 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 them from the oven.
Be sure to cut
the grain of the meat.
Q.
I need to preheat my oven each time
I cook a roast or
A. It is not necessary to preheat your oven.
Q.
buying a
are
any
tips
that
help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I
the sides of my foil
when
‘roasting a turkey?
the foil will
the meat.
it
allows the air
and brown
the meat.
Frozen
Frozen roasts of beef, pork, lamb, etc., can started
without thawing, but
to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Meat
Tender
cuts; rib, high quality
sirloin tip,
rump
or
round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6
Oven
325°
325°
325°
325°
325°
325°
350°
325°
Rare:
Well Done:
Rare:
Medium:
Well Done:
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
frozen poultry can be cooked
without thawing. Follow
given on the package label.
per Pound
3 5
6 8
18-22
35-39
22-29
150°-1600
3&35
170°-1850
21-25
2&23
25-30
2&28
150°-1600
3&35
170°-1850
3545
170°-1800
3545
170°-1800
17–20 minutes per pound (any weight)
115°-1200
3 to 5
Over
5
3&35
185°-1900
185°–1900
10 to 15
Over 15
15-20
185°-1900
thick, add 5 to 10 minutes per pound to times given above.
U. S.
of Agriculture says
beef is popular, but you should
that cooking it to only
some
food poisoning organisms may survive.” (Source: Safe Food Book. Your
USDA Rev. June 1985.)
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