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• Preheatingis not necessary.
• Foropenpan roasting,placemeator poultryonthe slottedportionofthe two-piece
pan includedwith the oven. Do notadd waterto the pan. Use open pan roasting
for tendercuts of meat. Lesstender cutsof meat needto be cookedby moist heat
in a covered pan.
• Forbestresults,a meatthermometeror probeisthe mostaccurateguideto degree
of doneness. The tipof the thermometeror probeshould be locatedinthe thickest
part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry
products,insertthetip of thethermometerorprobeinto thethickestpartof the inner
thigh.
• Place roastfat 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, allow about 15 minutes"standingtime"
after removingmeat from oven.
• Forbestresultsin roastingpoultry,thawcompletely. Dueto the structureof poultry,
partiallythawed poultry will cook unevenly.
• If preferred,tender cuts of meatcan be roasted inthe conventional bakeoven by
following the general recommendationsgiven above. However, meats will roast
more quickly in the convect oven using Convect Roast.
• Conventionalbake is best for lesstender cuts of meatthat requirea longer, moist
heat methodof cooking. Followyourrecipe for 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 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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