Questions and Answers
Q. Is it neeessary to check for doneness with a meat thermometer?
A. Checking the finished intemd temperature at the completion of cooking time is recommended. Temperatures are shown in the Roasting Guide section. For roasts over 8 lbs., check with thermometer at
Q. Why is my roast crumbling when I try to carve it?
A. Roasts are easier to slice if allowed to cool 10 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 unnecessary 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 sed the sides of my fofl “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.
ROASTINGGU~E
| Oven |
| ApproximateRoastingTime | Internal | |
~pe | Temperature | Doneness | in Minutes per Pound |
| Temperature ‘F. |
Meat |
|
| 3 to 5 lbs. | 6 to 8 lbs. |
|
Tender cuts; rib, high quality | 325° | Rae: | 2633 | ||
sirloin tip, rump or top round* |
| Medium: | |||
| 325° | Well Done: | |||
Lamb leg or | Rare: | ||||
|
| Medium: | 2&28 | ||
| 325° | Well Done: | |||
Veal shoulder, leg or loin* | Well Done: | 3545 | |||
Pork loin, rib or shoulder* | 325° | Well Done: | 3545 | ||
Ham, precooked | 325° | To Warm: | |||
Podtry | 325° |
| 3 to 5 lbs. | Over 5 lbs. |
|
Chicken or Duck | Well Done: | ||||
Chicken pieces | 350° | Well Done: |
| ||
|
|
| 10 to 15 lbs. | Over 15lbs. | h thigh: |
Turkey | 325° | Well Done: |
|
|
|
|
|
| . . |
|
|
*For boneless rolled roasts over b inches thick, add 5 to 10 tinutes per pOUnd to times given above. |
| ||||
fThe U. S. Department of Agriculture says “Rare beef is popular,but you shouldknow that cookingit to only 140°F.means some food poisoningorganismsmay survive.”(Source: Safe Food Book. YourKtchen Guide. USDARev. June 1985.)
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