Serves: 5
Professional chefs may press a roast with their fingers to determine if the meat is rare, medium or well done, but home cooks need a less subjective, more reliable method--namely, a meat thermometer. See the "Timetable for Roasting Beef" in Beef & Veal for thermometer readings and cooking times.
A conventional meat thermometer stays in the meat throughout cooking. Some people think this lets too much juice escape. An inexpensive instant-read thermometer is an easy alternative. A little before you think the roast is nearly done, insert the instant-read thermometer’s probe three inches into the center of the meat make sure the tip doesn’t rest on fat or bone. After 30 seconds, the thermometer renders an accurate temperature. Remove the thermometer it should not remain in the oven. Remove the roast from the oven when it reaches about 5°F. below the temperature you want the roast continues to cook as it rests on the counter.
This Cook's Note: Checking for Doneness recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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