(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.
Temperatures are 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 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 I need to preheat my oven each time I cook a
roast or poultry?
A. It is not 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 help 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
the meat.
Frozen Roasts
Frozen
roasts of beef, pork, lamb, etc., can be started
without thawing, but allow
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 top round*
leg or bone-in shoulder*
Veal shoulder,
or loin*
rib or shoulder*
precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well
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 successfully
without thawing. Follow the directions given on the
package label.
Approximate Roasting Time
in Minutes
Pound
3
to
5
6
to
8
24-33
18-22
35-39
22–29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
3545
3 0 4 0
3545
17–20 minutes
per pound (any weight)
3
to 5
Over 5
35-40
30–35
3 5 4 0
10 to 15
Over 15
18-25
15-20
*
:
For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
150°-1600
170°–1850
150°-1600
170°–1850
1700–1 80°
1700–1 80°
115°–1200
185°-1900
185°–1900
In thigh:
185°-1900
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.)
