and Answers
Q.
Is it
necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature the
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8
check with thermometer
half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when try to
carve it?
A. Roasts are easier to slice if allowed to cool 10
20 minutes after removing them from the oven.
Be sure 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.
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.
ROASTING
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
poultry often does not cook evenly.
additional time ( 10 minutes per pound for
Some commercial frozen poultry can be cooked
under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
given on the package label.
Type
Meat
Tender
cuts; rib, high quality sirloin
tip, rump
bone-in
Veal shoulder,
or
Pork loin, rib or
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Oven
temperature
325°
325°
325°
325°
325°
325°
350°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes
per Pound
3 to 5
6 to 8
24-33
18-22
35-39
22-29
4 0 4 5
30-35
21-25
20-23
25-30
24-28
30-35
28–33
35-45
3 0 4 0
3 0 4 0
17–20 minutes per pound (any
3 to 5
Over 5
30-35
3 5 4 0
10 to 15
Over
18-25
15-20
Internal
temperature
1400–1500*
150°-1600
170°–1850
140°–1500*
150°-1600
170°-1850
170°–1800
170°-1800
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.
cooking it
means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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