Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., 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 slice if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
cut across the grain of the meat.
A. It 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 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.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound
poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under
Some commercial frozen poultry can be cooked
5 pounds, more time for larger roasts.)
successfully without thawing. Follow directions
given on package label.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Oven
Temperature
325°
325°
Veal shoulder, leg or loin*
325°
Pork loin, rib or shoulder*
325°
Ham, precooked
325°
Poultry
Chicken or Duck
325°
Chicken pieces
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 per Pound
3 to 5 lbs.
6 to 8
lbs.
18-25
35-39
25-31
39-45
31-33
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
18–23 minutes per pound (any weight
3 to
5
lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15 lbs
16-22
12-19
Internal
Temperature ‘F.
150°–1600
1700–1 85°
150°–1600
170°–1850
170°–1800
170°–1800
1150–1 25°
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.)
17
