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Roast
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Always follow USDA guidelines on
food safety
.
Oven modes
Depending on how you would like the
food cooked, you can use Convection
Bake / Convection Roast , Moisture
Plus , Auto Roast , Surround /
Surround Roast or a MasterChef
program.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
inser
t (if available) on the universal tray,
roasting pans, heat-resistant glass/
earthen/cast iron dishes, roasting bags
Temperature
As a general rule, select the lower
t
emperature provided in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Convection Bake /
Convection Roast , Moistu
re Plus
or Auto Roast , select a
temperature that is approx. 25°F (20°C)
lower than the temperature for
Surround / Surround Roast .
Shelf levels
In most cases level 3 should be used.
W
ith large items, such as a turkey, use
level 1 or 2.
Tips
– Resting time: At the end of the
pr
ogram, take the roast out of the
oven, cover with aluminum foil and
let stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– The larger the cut of meat, the lower
the temperature setting should be.
– Use a roast probe for accurate
coo
king temperatures and best
results.