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Roasting
General Roasting Recommendations
• Preheating is not necessary.
• Foropen pan roasting, place meat or poultry on the slotted portion ofthe two-
piece pan included with theoven. Do not add water to the pan. Use open pan
roasting for tender cuts of meat. Less tender cuts of meat need to be cooked
by moist heat in a covered pan.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness. The tip of the thermometer should be located in the thickest part
of a roast, not touching fat, bone, or gristle. For turkeys and large poultry
products, insert the tip of the thermometer into the thickest part of the inner
thigh.
• Place roast fat side up to allow self basting of meat during roasting.
• Sincemeatscontinue to cook afterbeing removed from theoven, remove roast
from ovenwhen it reaches an internaltemperature about 5 degrees below the
temperature desired.
• For less loss of juices and easier carving, allow about 15 minutes "standing
time" after removing meat from oven.
• For best results in roasting poultry, thaw completely. Dueto the structure of
poultry, partially thawed poultry will cook unevenly.
Radiant Bake Roasting Recommendations
• If preferred tender cuts of meat can be roasted in the radiant bake oven by
following the general recommendations given above. However, meats will
roast more quickly in the convection oven.
• Radiant bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for
covered meats.
• Meats cooked incooking bags, dutch ovens,or covered roastingpans arebest
cooked in the radiant bake oven.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in radiant bake oven.
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