ROASTmG
(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook
meat thermometer? a roast or poultry?
A. Checking the finished internal temperature at the A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 Ibs., check with thermometer at
half-
hour intervals after half the time has passed. A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil
“tent”
when
A. Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing from oven. Be sure to A. Sealing the foil will steam the meat. Leaving
cut across the grain of the meat. it unsealed allows the air to circulate and brown
the meat.
ROASTmG GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 15 to 25 minutes per pound Unthawed poultry often does not cook evenly.
additional time (15 minutes per pound for roasts under Some commercial frozen poultry can be cooked
5 pounds, more time for larger roasts.) successfully without thawing. Follow directions
given on package label.
~pe
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*
Ham, precooked
Poultry
Chicken or Duck
Chicken
pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting
Time
in
Minutes per Pound
3 to 5 lbs. 6 to 8 Ibs.
24-35 18-25
35-39
25-31
39-45 31-33
21-25 20-23
25-30
24-28
30-35 28-33
35-45
30-40
35-45
30-40
18–23 minutes per pound (any weight
3 to 5 lbs. Over 5 lbs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs
16-22 12-19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
‘F.
140°–1500t
150°–1600
170°–1850
140°-1500t
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
In
thigh:
185°-1900
tThe 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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