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 the Roasting Guide.
For roasts over
8
lbs., check with thermometer at
half-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 slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do need to preheat my oven each time I cook
a roast or poultry?
A. is not 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
when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
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
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb
or bone-in shoulder*
Veal shoulder,
or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing.
the directions
given on the package label.
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
lbs.
24–30
30-35
3545
21-25
25-30
30-35
35-45
35-45
to
8
lbs.
18-25
22-25
28-33
20-23
24-28
28-33
3040
30-40
minutes per pound (any weight)
3
to 5 lbs.
Over 5 lbs.
35-40
35-40
10 to 15 Ibs.
Over 15 Ibs,
20-25
15-20
Internal
Temperature “F.
1500–1 60°
1700–1 85°
1400–1
150°– 160°
1700–1 85°
1700–1 80°
170°–1800
1250–1 30°
1850–1 90°
185°– 190°
In thigh:
1850–1 90°
*For boneless
inches thick, add 5 to 10
minutes
per
Wile Us.
popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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