?
"Dan Lanciani" ddl@danlan.*com wrote
Interesting. I can't say for all recipes, but I've noticed that roasts
take significantly longer to cook than the minutes/pound label indicates--
sometimes twice as long. I have also checked the temperature with a shelf
thermometer and it is spot on. This led me to wonder just what
assumptions
are implicit in those numbers. In particular, what starting temperature
do they assume? I keep my refrigerator at 36F so if they assume starting
at an average room temperature I can see how the time could be way off.

Dan Lanciani
ddl@danlan.*com

I usually take a roast out of the fridge and hour or so before it goes into
the oven so it warms a bit. I also roast at 400 minimum too, and get better
results.