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• Preheating is not necessary.
• For openpan roasting,placemeat or poultry on the slottedportionofthe two-piece
pan included with the oven. Do not add water tothe pan. Use open pan roasting
fortender cutsof meat. Lesstendercutsof meat need to be cookedby moistheat
in a coveredpan.
• For best results, a meat thermometeris the most accurate guide to degree of
doneness. The tip of the thermometershouldbe located in the thickestpart of a
roast, not touchingfat, bone, or gristle. For turkeys and large poultryproducts,
insertthe tip of the thermometerintothe thickestpart of the innerthigh.
• Place roast fat 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
temperaturedesired.
• For less lossof juices and easier c_rving, allow about 15 minutes "standingtime"
after removingmeat from oven.
• Forbestresultsin roastingpoultry, t hawcompleteiy. Due tothe structure of pou/try,
partiallythawed poultrywill cook unevenly.
• If preferred,tender cutsof meat can be mastedin the conventionalbake oven by
followingthe genera/recommendations givenabove. However, meats will roast
more quickly in the convection oven.
• Conventional bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for covered
meats.
• Meats cooked in oven cooking bags, dutch ovens, or covered roasting pans are best
cooked in the conventional bake oven.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting in a conventional bake oven.
2g
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