Jenn-Air W2720 Oven User Manual


 
Roasting
General Roasting Recommendations
Preheating is not necessary.
For open pan roasting, place meat or poultry on the slotted portion ofthe two-
piece pan includedwith theoven. Donot add water to the pan. Use open pan
roasting for tender cutsof meat. Less tender cutsof meat need to be cooked
by moist heat in a covered pan.
Forbest results, a meat thermometer is the mostaccurate 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 serf basting of meat during roasting.
Sincemeats continue tocook afterbeing removed fromtheoven, remove roast
from oven when it reaches an internaltemperature about5 degrees belowthe
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. Due to the structure of
poultry, partially thawed poultry will cook unevenly.
Radiant Bake Roasting Recommendations
]f 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 in cooking bags, dutch ovens,orcovered roasting pansare best
cooked in the radiant bake oven.
Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a radiant bake oven.
NOTE: A cooling fan will cycle on during baking and roasting. The fan also continues
to operate after the oven is turned off until the oven has cooled down.
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