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• Preheating is not necessary.
• For open pan roasting, place meat or poultry on the slotted portion of the two-piece
pan included with the oven. 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.
• 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 Jess 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. Due tothe structureof poultry,
partially thawed poultry will cook unevenly.
• If preferred, tender cuts of meat can be roasted in the conventional bake oven by
following the general recommendations given above. However, meats will roast
more quickly in the convect oven using Convect Roast.
• Conventional 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 in oven cooking bags, dutch ovens, orcovered roasting pans are best
cooked in the conventional bake oven using the Bake Pad.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a conventional bake oven.
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