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• Preheating is not necessary.
• For open pan roasting,place meat or poultryon the slottedportionof the two-piece
pan includedwiththe oven. Do not add water to the pan. Use openpan roasting
for tendercutsof meat. Lesstendercutsof meat needto be cookedby moistheat
in a coveredpan.
• For best results,a meat thermometer is the most accurate guide to degree of
doneneas. The tip of the thermometershould be locatedin the thickest part of a
roast, not touchingfat, bone, or gristle. For turkeys and large poultryproducts,
insertthe tip of the thermometerintothe thickestpart of the inner thigh.
• Place roastfat side up to allowself bastingof meat during roasting.
• Since meats continueto cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• For less lossof juicesand easier carving, allowabout 15 minutes"standingtime"
after removingmeat from oven.
• Forbest resultsin roastingpoultry, t hawcompletely.Dueto the structureofpoultry,
partiallythawed poultrywill cook unevenly.
• If preferredtender cuts of meat can be roasted in the conventional bake oven by
followingthe general recommendations given above. However, meats will roast
more quicklyin the convectionoven.
• Conventional b ake is bestfor leas tendercutsof meat that requirea longer,moist
heat methodof cooking.Followyourracipefortimes and temperaturesforcoverad
meats.
• Meatscookedinoven cooking bags,dutchovens,orcoveredroastingpansare best
cookedin the conventional b ake oven usingthe Bake Pad.
• Use meat roastingcharts in standard cookbooksfor recommendedtimes and
temperaturesfor roastingin a conventionalbake oven.
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