Manual

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 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 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, etco, can be started
without thawing, but allow 15 to 25 minutes per pound
additional time (15 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 directions
given on 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*
Oven
Temperature
Doneness
Approximate Roasting Time
in Minutes per Pound
325 _
325 °
325 °
325 °
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Wel! Done:
3 to 5 lbs. 6 to 8 lbs.
24-35 18-25
35-39 25-31
39-45 3 !-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
Internal
Temperature °F.
140°-150°_
150°-160 °
170°-185 °
140°-150° t
150°-160 °
170°-185 °
170°-180 °
!70°-I80 °
Ham, precooked
Poultry
Chicken orDuck
Chickenpieces
Turkey
325 °
325 °
350°
325°
To Warm:
Well Done:
Weli Done:
Well Done:
18-23 minutes per pound (any weigh0
3 to 5 lbs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
16-22 12-19
115°-t25 °
185°-190 °
185°-190 °
In thigh:
185°-190 °
*For boneless roiled roasts over 6 inches thick, add 5 to !0 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°E means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985o)
t_
r_
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