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Roasting tips
• Spatter can be reduced by lining the bot-
tom of the roasting pan with lightly crushed
aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see “Using the
temperature probe” later in this section) to
determine when meat has reached desired
degree of doneness. Insert the thermome-
ter or probe 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 or probe should not
touch fat, bone, or gristle.
• After reading the thermometer once,
push it further into the meat
1
⁄2 inch (1 cm)
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.
• You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection-
roasting chart in your convection oven
cookbook for recommended roasting times
and temperatures, or use EASY
CONVECT™ Conversion (later in this
section).
• Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distribution and airflow.
NOTE: Place the convection roasting rack
on the broiler pan with grid to contain the
drippings as the meat/poultry roasts.
Using and Caring for Your Oven
Bake or Convection Bake
NOTE: Do not attempt to light the oven
burner during a power failure. See
“Range Safety” for more information.
1. Position racks.
For correct rack placement, see
“Rack positions” and “Rack place-
ment” chart in this section.
NOTES:
• Before turning oven on position oven
rack(s) where you need them.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to
protect hands if rack(s) must be
moved while oven is hot.
• Do not let pot holder or oven mitt
touch oven bottom.
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