ROASTING
(continued)
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 lbs., 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.
ROASTING GUIDE
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or
Veal shoulder, leg or Ioin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperatur~
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 Ibs. | 6 to 8 lbs. |
3545 | |
3545 |
3 to 5 lbs. | Over 5 Ibs. |
3540 | |
3540 |
|
10 to 15 lbs. | Over 15 lbs |
Internal temperature ‘F.
In thigh:
—
tFor 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 POPL1]2M, 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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