.~estions and Answers
Q. Is it necessary to check for doneness with a meat thermometer?
A. Checking the finished internal temperature at the completion of c~king time is recommended. Temperatures m shown in the Roasting Guide section. For roasts over 8 Ibs., check with thermometer at
Q. Why is my roast crumbling when I try to carve it?
A. Rf)asts are easier tf) slice if allowed tt~ C(MI I() to 20 minutes after removing them f~]m the uven. 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 potitry?
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 evetiy?
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. kaving it unsealed allt~ws the air to circulate and brown the meat.
ROASTmG G~E
Frozen Roask
Fruzen ~)asts of beef, p(]rk, lamb, etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for
~.sts 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.
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| Oven |
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| Temwrature |
Meat |
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Tender cuts: rih. high quality |
| 325” | |
sirloin tip. rump or top round* |
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Lamb leg or |
| 325” | |
Veal shoulder. Icg or Ioin* |
| 325” | |
Pork loin. rib or shoulder* |
| 32s0 | |
Hum. prcc(x)kcd |
| 32S0 | |
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Poultry |
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Chicken or Duck |
| 32S0 | |
Chicken pieces |
| 3s0” | |
Turkey |
| 32S0 | |
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| Approximate Roasting Time | ||
| Doneness | in Minutes per Pound |
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| 3 b 5 Ibs. | 6 to 8 Ibs. | |
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| Rare: | 2433 |
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| Medium: |
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| Well Done: | us | 3*3S | |
| Rare: | 2UZ3 | ||
| Medium: | 2628 |
| |
| Well Done: | 3W3S |
| |
| Well D(mc: | 3s4s | 3W0 | |
| Well Done: | 3s4s | 3W() | |
To Warm: | ||||
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| Well Done: | 3 to 5 Ibs. | Over 5 Ibs. | |
| 354 | 3(L35 | ||
| Well Done: | 3s40 | Over 15 lbs. | |
Well Done: | 10 to 15 lbs. | |||
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[ntermd
Temperature ‘F.
14)0–lsOOt
170°–18s0
170°–18s0
In tbigh:
*For boneless rolled masts over t lchcs thick, add S 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 cnoking it to only I@°F. means some food poisoning organisms may survive.” (Soume: S afe Food Book. Your Kitchen Guide. USDA Rev. June 198S.)
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