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 Ibs. 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 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 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
when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top
Lamb leg or bone-in
Veal shoulder, leg or
Pork loin, rib or
Ham, precooked
Ham, raw
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
Temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Approximate Roasting
Time
Doneness
in Minutes per Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
3 to 5 lbs.
6 to 8 Ibs.
24-33
18-22
35-39
22-29
4&45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
3040
17–20
minutes per pound (any
27-35
24-27
Well Done:
Well Done:
Well Done:
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 lbs.
Over 15 Ibs
18-25
15-20
Internal
Temperature “F.
150°–1600
170°–1850
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
170°
185°–1900
185°–1900
In thigh:
185°–1900
boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The 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 Kitchen Guide. USDA Rev. June 1985.)
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