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General Roasting Recommendations
l Preheating is not necessary.
0 For open pan roasting, place meat or poultry on the slotted portionof 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.
0 For best results, a meat thermometer or probe is the most accurate guide to degree
of doneness. The tip of the thermometer or probe 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 or probe into the thickest part of the inner
thigh.
0 Place roast fat side up to allow self basting of meat during roasting.
0 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.
0 For less loss of juices and easier carving, allow about 15 minutes “standing time”
after removing meat from oven.
0 For best results in roasting poultry, thaw completely. Due to the structure of poultry,
partially thawed poultry will cook unevenly.
Conventional Roasting Recommendations
Using Bake Pad
0 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.
0 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.
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0 Meats cooked in oven cooking bags, dutch ovens, or covered roasting pans are best
cooked in the conventional bake oven using the
Bake Pad.
0 Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a conventional bake oven.
NOTE:
A cooling fan will operate during all cooking modes. The fan may also
continue to operate after the oven is turned off until the oven has cooled
down.
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