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Roasting tips
• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of
the food to be roasted. Meat juices may
overflow the sides of a pan that is too
small. Too large of a pan will result in
increased oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• A foil tent will slow down surface
browning for long-term roasting, as when
roasting a turkey. Place tent-shaped foil
loosely over meat to allow for air circula-
tion. Do not seal foil or meat will be
steamed.
• Use an accurate meat thermometer to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter into the center of the thickest portion
of the meat or inner thigh or breast of
poultry. For an accurate reading, the tip of
the thermometer should not touch fat,
bone, or gristle.
• After reading the thermometer once,
push it further into the meat
1
⁄2 inch or
more and read again. If the temperature
drops, return the meat to the oven for
more cooking.
• Check pork and poultry with a thermom-
eter in 2-3 places to ensure adequate
doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
U sing and Caring for Your Oven