ROASTING
(continued)

Questions and Answers

Q. Is it necessary to check for doneness with
ameat 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 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 not necessary 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

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts 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.
Type
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
Turkey
Turkey Breast
Oven
Temperature

3250

325o
325o
325o
325o

Doneness

Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
325o Well Done:
325o Well Done:
325° Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
35--45 30-40
17-20 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
3540 30-35
10to 15 lbs. Over 15 lbs.
18-25 15-20
3to 3½ lbs. 5'/2to 9 lbs.
30-40 15.22
Internal
Temperature °E
140°±
1600
1700
140°t
1600
1700
1700
1700
1400
In breast
1700
In thigh
180°
In thigh:
185°-1900
170o
*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°E means some
food poisoning organisms may survive." (Source: Sate Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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