Filter
Top Products
• Preheating is not necessary.
• Foropen panroasting,placemeatorpoultryonthe slottedportionofthetwo-piece
pan includedwith the oven. Do notadd water tothe pan. Use open pen roasting
fortendercutsofmeat. Lesstendercutsofmeatneedto becookedby moistheat
in a coveredpan.
• For best results,a meat thermometeris the mostaccurate guideto degree of
doneness. The tip of the thermometershouldbe locatedin thethickestpart of a
roast, not touching fat, bone, or gristle. For turkeys and large poultry prOducts,
insertthe tip of thethermometer intothe thickestpartofthe innerthigh.
• Place roastfat side upto allowself bastingof meat duringroasting.
• Since meatscontinueto cookafter being removedfrom the oven,remove roast
from ovenwhen it reaches an internaltemperatureabout 5 degrees below the
temperaturedesired.
• Forlesslossofjuicasandeasiercarving,allowabout15 minutesstandingtime affer
removingmeat from oven.
• Forbestresultsinroastingpoultry,thawcompletely.Duetothestructureofpoultry,
partiallythawed poultrywigcookunevenly.
• Minutes per poundwill vary according to the size, shape, quality, and initial
temperatureof meataswellastheelectricalvoltageinyourarea. Timesarebased
on refrigeratorcold meat.
• A large cut of meat will usuallyrequirefewer minutesper poundto roastthan a
smallercutof meat.
• Sincethe breastmeat on a large turkeycooksmorequicklythan the thigharea,
placea foilcap overthebreastarea afterdesiredbrownnessis reachedtoprevent
overbrowning.(See above)
• A stuffedturkeywillrequireanextra30 to 60 minutesdependingonsize. Stuffing
shouldreachan internaltemperatureof 165°F.
• Use meat roastingcharts in standard cookbooksfor recommendedtimes and
temperaturesfor roastingcutsof meat notfoundon p.25.
24