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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 Roasting
Guide. For
roasts over 8 lbs., check with thermometer
at half-
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 l0 to
20 minutes after removing
them from the 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 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.
ROASTING
GUIDE
Frozen
Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing,
but allow 10 to 25 minutes per
pound additional
time (10 minutes
per pound for
roasts under 5 pounds,
more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.
Type
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*
Oven
Internal
Temperature
Doneness
Temperature
°F.
325°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
Approximate
Roasting
Time
in Minutes
per Pound
3 to 5 lbs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
325°
325°
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
325°
350°
325°
To Warm:
Well Done:
Well Done:
Well Done:
17-20 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.
18-25
15-20
140°-150° t
150o-160 °
170o-185 °
140°-150° t
150o-160 °
170o-185 °
170o-180 °
170o-180 °
115o-125 °
185o-190 °
185o-190 °
In thigh:
185°-190 °
*For 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 140°F. means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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