Jenn-Air W30400P Oven User Manual


 
Preheatingis not necessary.
Foropenpan roasting,place meator poultryonthe slotted portionofthe two-piece
pan includedwith the oven. Do not add waterto the pan. Use open pan roasting
for tendercuts of meat. Lesstendercuts of meat needto be cookedby moistheat
in a covered pan.
Forbestresults,a meatthermometeror probeisthemost accurateguideto degree
of doneness. The tipof the thermometeror probeshouldbe locatedinthe thickest
part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry
products,insertthetip of thethermometerorprobeinto thethickestpart ofthe inner
thigh.
Placeroastfat side up to allow self basting of meat during roasting.
Since meats continueto cook after being removedfrom the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
For less loss of juices and easier carving, allowabout 15 minutes "standingtime"
after removingmeat from oven.
Forbestresultsin roastingpoultry,thawcompletely. Duetothe structureofpoultry,
partiallythawed poultry will cook unevenly.
If preferred,tender cuts of meatcan be roasted inthe conventionalbakeoven by
following the general recommendationsgiven above. However, meats will roast
more quickly in the convect oven using Convect Roast.
Conventionalbakeis best for lesstender cuts of meatthat requirea longer, moist
heat methodof cooking. Followyour recipefor timesand temperaturesfor covered
meats.
Meatscookedinovencookingbags,dutchovens,or coveredroastingpansarebest
cooked in the conventional bakeoven using the Bake Pad.
Use meat roasting charts in standard cookbooks for recommended times and
temperaturesfor roasting in a conventionalbake 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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