PROBE
(continued)
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
if you did not use the probe while cooking.
Temperatures
shown in the Roasting Guide.
For roasts over 8
check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts
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 rarely necessary to preheat your oven. Preheat
only for very small roasts, which cook a short
length of time.
Q. When buying a roast, are there any special tips
that would
me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled 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
Oven
Temperature
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
Pound
Temperature
3
to
5
6 to 8
18-22
35-39
22-29
30-35
21–25
20–23
25–30
3&35
28-33
3545
3545
17–20 minutes
pound
(any
weight)
150°–1600
170°–1850
150°–1600
170°–1850
170°--1800
170°–1800
115°–1200
3 to 5
Over 5
3540
10 to 15
Over 15
18-25
15-20
185°–1900
185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
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
Guide. USDA Rev. June 1985.)
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