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 Ibs., 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 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 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.
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| ROASTING | GUIDE |
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Type |
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| Oven | Doneness |
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| Approximate Roasting Time |
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| Internal | ||
| Temperature |
| in Minutes per Pound |
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| I’emperature “F. | |||||
Meat |
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| 3 to 5 lbs. | 6 to 8 lbs. |
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Tender cuts; rib, high quality sirloin | 325° |
| Rare: |
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tip, rump or top round* |
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| Medium: |
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Lamb leg or | 325° |
| Well Done: |
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| Rare: |
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| Medium: |
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Veal shoulder, leg or loin* | 325° |
| Well Done: |
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| Well Done: |
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Pork loin, rib or shoulder* | 325° |
| Well Done: |
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Ham, precooked | 325° |
| To Warm: |
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Poultry |
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| 3 to 5 lbs. | Over 5 lbs. |
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Chicken or Duck | 325° |
| Well Done: |
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Chicken pieces | 350° |
| Well Done: |
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Turkey |
| 325° ‘ |
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| 10 to 15 lbs. | Over 15 lbs |
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| In thigh: | ||
| Well Done: |
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*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 orga~isms may s~rvive.” (Source:’S~fe Food Book. Your Kitchen Guide. USDA Rev;June 1985.)
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