ROASTmG
(continued)
Questions and Answers
Q. Is it necessary to check for donenws with a meat thermometer?
A. Checking the finished intemd temperature at the
completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at hdf- hour interv~s after hdf the time has passed.
Q. my is my roast crmnbting 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. h I need to preheat my oven wch time I cook a roast or potitry?
A. It is unnecessary to preheat your oven.
Q. men buying a roast, are there any special tips that wodd help me cook it more everdy?
A. Yes. Buy a roast as even in thickness as possible, or buy ro~ed 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 Wows the air to circulate and brown the meat.
ROAS~G G~E
| Oven | Doneness | Approtiate Roasting Time | hternd | |
| temperature | h Minutes Per Pound |
| Temperature ‘F. | |
Meat |
|
| 3 to 5 lbs. | 6 to 8 lbs. |
|
Tender cuts; rib, high quality sirloin | 325° | Rare: | 2635 | ||
tip, rump or top round* |
| Medium: | |||
|
| WeH Done: | 3945 | ||
Lamb leg or | 325° | Rare: | 2&23 | ||
|
| Medium: | 2&28 | ||
|
| Well Done: | 3G35 | ||
Verd shoulder, leg or loin* | 325° | Well Done: | 3&40 | ||
Pork loin, rib or shedder* | 325° | WeU Done: | 3545 | 3G40 | |
Ham, vrecooked | 325° | To Warm: | |||
Podtry |
|
| 3 to 5 Ibs. | Over 5 lbs. |
|
Chicken or Duck | 325° | Well Done: | 3540 | 3&35 | |
Chicken pieces | 350° | Well Done: | Over 15 lbs | ||
|
|
| 10 to 15 lbs. | h Wgh: | |
Turkey | 325° | Well Done: | 1622 | ||
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
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 Ktchen Guide. USDA Rev. June 1985.)
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