Q.h it !necessa~ tocheck for doneness with a meat thermometer?
A.Checkingthe finishedinternaltemperatureat the completionof cookingtime is recommended. Temperaturesare shownin RoastingGuide.For roastsover 8 lbs., checkwith thermometerat half- hourintervalsafter half the timehas passed.
Q.Why is my roast crumbling when I try to carve it?
A.Roastsare easier to sliceif allowedto cool 10to 20 minutestier removingfrom oven.Be sureto cut acrossthe grain of the meat.
Q, Do I need to preheat my oven each time I cook a roast or poultry?
A. It is unnecessaryto preheatyouroven.
Q. When buying a roast, are there any special tips that would help me cook it more evedy?
A.Yes.Buy a roast as evenin thicknessas possible, or buy rolledroasts.
Q.Can I seal the sides of my foil ‘tent” when roasting a turkey?
A.Sealingthe foil will steamthe meat.Leaving
it unsealedallowsthe air to circulateand brown the meat.
, ROAST~GGWE
|
| Oven |
| ApproximateRoastingTime |
| hternal |
| |
Type | ITemperature | Doneness | I in Minutesper Pound | ITemperatum“W. | ||||
Meat |
|
| Rare: | 3 to 5 lbs. | 6 to 8 ~bS. |
|
|
|
Tendercuts;rib,highqualitysirloin | 325° |
| - | |||||
tip,rumportopround~ |
|
| Medium: |
|
| |||
|
| WellDone: |
| w | ||||
| 325° | Rare: |
|
| ||||
|
|
| Medium: |
|
| |||
Vealshoulder,legorloin~ |
| 325° | WellDone: |
| * | |||
| WellDone: |
|
| |||||
Porkloin,ribor shoulder? |
| 325° | WellDone: |
|
| |||
Ham,precooked |
| 325° | ToWarm: |
| ||||
Podtry |
| 325° | WellDone: | 3 to 5 lbs. | Over5lbs. |
|
|
|
ChickenorDuck |
|
|
| |||||
Chickenpieces |
| 350° | WellDone: | Over 15Ibs, |
| |||
Turkey |
| 325° | WellDone: | 10to15lbs. | In thigh: |
| ||
|
|
| ||||||
TForbonelessrolledroastsover6 inchesthick,add5 to 10minutesperpoundtotimesgivenabove.
*TheU.S.DepartmentofAgriculturesays“Rarebeefis popular,butyoushouldknowthatcookingit to only140°Fmeans. somefoodpoisoningorganismsmaysurvive.”(Source:SafeFoodBook.YourKitchenGuide.USDARev.June1985.)
