Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A. Checking the finished internal temperature
at
the
A. It is unnecessary
to
preheat your oven.
completion of cooking time is recommended.
Q. When buying a roast, are there any special tips
Temperatures are shown in Roasting Guide. For
that would help me cook it more evenly?
roasts over
8
lbs., check with thermometer
at
half-
hour intervals after half the time has passed.
A. Yes. Buy
a
roast as even in thickness as possible,
or
buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
carve it?
roasting a turkey?
A. Roasts are easier to
slice
if allowed to cool 10 to
20 minutes after removing from oven. Be sure to
A. Sealing the foil will steam the meat. Leaving it
cut across the
grain
of the meat.
unsealed allows the air to circulate and brown
the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top
round”t
Lamb leg or bone-in shoulder+
Veal
shoulder, leg or
loin”~
Pork loin, rib or
shouldert
Ham, precooked
Poultry
Chicken or Duck
Chicken
pieces
Turkey
ROASTING GUIDE
Oven
I’emperaturc
325°
325°
325°
325°
325°
325°
3500
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.
24-35
18-25
35–39
~L3
]
3945
3
1–33
21-25
20-23
25-30
~4–2R
30–35
28-33
3545
3040
3545
3040”
18-23 minutes per pound (any weight)
3
to
5
Ibs.
Over
5
Ibs.
35–40 30-35
35$40
10
to 15 Ibs.
Over 15 Ibs
16-22
12-19
Internal
temperature ‘F.
400-1 SO”*
50°–1600
700-1 85°
400
-
1500
*
50°–1600
700
-
1850
700-1800
700-1800
11 50–1 25°
185°–1900
185°-1900
In thigh:
185°–1900
‘tFor boneless rolled roasts over
6
inches thick, add 5 to I () minutes pcr 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
rntry
survive.” (Source:
Sat’e
Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
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