ROASTmG
(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 the Roasting Guide. For roasts over 8 pounds, check with thermometer at half-
hour intervals after half the cooking 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 from 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?
‘.Yes. Buy a roast as even in thickness as possible, or by rolled roasts.
Q.Can I seal the sides of my foil “tent” when roasting a turkey?
‘“ Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.
ROAST~G GU~E
|
|
| Oven |
|
|
|
| |
~pe |
|
| Temperature |
|
| Doneness |
|
|
Meat | 325° |
|
|
|
|
| ||
Tender cuts; rib, high quality |
|
| Rare: |
|
| |||
sirloin tip, rump or top round* |
|
|
|
| Medium: |
|
| |
Lamb leg or | 325° |
|
| Well Done: |
|
| ||
|
| Rare: |
|
| ||||
|
|
|
|
|
| Medium: |
|
|
Veal shoulder, leg or loin* | 325° |
|
| Well Done: |
|
| ||
|
| Well Done: |
|
| ||||
Pork loin, rib or shoulder* |
| 325” |
| Well Done: |
|
| ||
Ham, precooked | 325° |
|
| To Warm: |
|
| ||
Poultry |
|
|
|
|
|
|
| |
Chicken or Duck | 325° |
|
| Well Done: |
|
| ||
Chicken pieces | 350° |
|
| Well Done: |
|
| ||
Turkey |
| 325° |
|
| Well Done: |
|
| |
Approximate Roasting Time |
| Internal | |
in Minutes ~er Pound |
|
| Temperature ‘F. |
3 to 5 lbs. | 6 to 8 lbs. |
|
|
2633 |
| ||
| |||
| |||
| |||
| |||
| |||
3040 |
| ||
3545 | 3040 |
| |
| |||
3 to 5 lbs. | Over 5 lbs. |
|
|
| |||
3540 |
|
| |
10 to 15 lbs. | Over 15 lbs. |
| In thigh: |
|
| ||
|
|
|
|
*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 organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
14
