(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature at
A. It is rarely necessary to preheat your oven. Preheat
the completion of cooking time is recommended.
only for very small roasts, which cook a short
Temperatures are shown in the Roasting Guide.
length of time.
For roasts over 8 lbs., check with thermometer
Q. When buying a roast, are there any special tips
at half-hour intervals after half the cooking time
has passed.
that would help me cook it more evenly?
Q. Why is my roast crumbling when I try to
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
Q. Can I seal the sides of my foil
when
20 minutes after removing from oven. Be sure to
roasting a turkey?
cut across the grain of the meat.
A. Sealing the foil will steam the meat.
it
unsealed allows the air to circulate and brown
the meat.
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg 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°
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 Ibs.
6 to 8 lbs.
18–22
35-39
22-29
3&35
21–25
2&23
25-30
3&35
28-33
3545
3545
17-20
minutes per pound (any weight)
3 to 5 Ibs.
Over 5 Ibs.
3540
3&35
3540
10 to 15 Ibs.
Over 15 lbs.
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
170°–1800
170°–1800
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 Kitchen Guide. USDA Rev. June 1985.)
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