Questions and Answers
Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished interred [temperature the
completion
cooking time is recommended.
Temperatures are shown in
Guide
section. For roasts
lbs., check
thermometer at half-hour intervals
half
the cooking time
passed.
Why is my roast crumbling when I try to
carve it?
A. Roasts
to slice
10 to
20 minutes
removing
oven.
Be sore cut
the grain the meat.
Q.
need to preheat my oven each time
I cook a roast or poultry?
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 roast as even in thickness as possible,
or buy rolled roasts.
Q. Can 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.
For Frozen Roasts
beef, pork,
without
but
ROASTING GUIDE
lamb,
be started
10 minutes per pound
additional
time-( 10 minutes per pound for
under
pounds, more time
larger roasts),
Oven
Type
Temperature
Meat
cuts: rib,
sirloin tip,
rump or top
or hone-in
shoulder,
or
Pork
rib or
Chicken or
Chicken pieces
325”
‘
l:
For boneless rolled roasts
inches thick,
Doneness
Rare:
Medium:
Well Done:
Rare:
Done:
Done:
Done:
To Warm:
Well Done:
Well
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing.
directions
given on the package label.
Approximate Roasting
Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
18–22
22–29
20–23
24-28
30–35
~&33
35–45
30-40
35–45
30-40
minutes
pound (any weight)
3
to
5 lbs.
Over 5
lbs.
35-40
3(.-35
35–40
10 to
Over 15 lbs.
8–25
15–20
Internal
Temperature
! 500–1 60°
170”–1 85°
1400–1
500–1 60°
1700–1 85”
1 70°- 80°
800
15“–1
185°-1900
185°–190”
In thigh:
1
90°
to 10 minutes per pound to times given above.
S.
01”
“Rare
is popular, but
know
cooking it
some
organisms
Safe
Kitchen Guide. USDA Rev. June
33
