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• Preheating is not necessary.
• For openpan roasting,placemeator poultryon the slotted portionof the two-piece
pan includedwith the oven. Do not add water to the pan. Use open pan roasting
for tender cutsof meat. Lesstender cuts ofmeat needto be cookedby 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 thermometershould be located in the thickest partof a
roast, not touching fat, bone, or gristle. For turkeys and large poultry products,
insert the tip of the thermometerinto the thickest part of the innerthigh.
• Place roastfat side up to allow self basting of meat during roasting.
• Since meats continue to cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• For less loss ofjuices and easier carving, allow about 15 minutes "standingtime"
after removing meat from oven.
• Forbest resultsin roastingpoultry,thaw completely. Dueto the structureof poultry,
partiallythawed poultrywill cook unevenly.
• If preferred,tender cuts of meat can be roasted inthe conventional bake oven by
following the general recommendationsgiven above. However, meats will roast
more quickly in the convect oven usingConvect Roast.
• Conventionalbakeis best for lesstender cuts of meatthat requirea longer, moist
heat methodof cooking. Followyourrecipefortimesandtemperaturesforcovered
meats.
• Meatscookedinovencookingbags,dutchovens,orcoveredroastingpans arebest
cooked in the conventionalbakeoven using the Bake Pad.
• Use meat roasting charts in standard cookbooks for recommended times and
temperaturesfor roasting in a conventionalbake oven.
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