Jenn-Air SCE30600 Use And Care Manual page 28

• Preheating is not necessary.
• For open pan roasting,place meat or poultry on the slotted portion of the two-piece
pan includedwith the oven. Do not add water to the pan. Use open pan roasting
for tender cuts of meat. Less tender cuts of meat need to be cooked by moist heat
in a covered pan.
• For best results, a meat thermometer is the most accurate guide to degree of
aloneness. The tip of the thermometer should be located in the thickest part of a
roast, not touching fat, bone, or gristle. For turkeys and large poultry products,
insert the tip of the thermometer into the thickest part of the inner thigh.
• Place roast fat side up to allow self basting of meat during roasting.
• Since meats continue to 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 }assloss of juices and easier carving, allow about 15 minutes "standingtime"
after removing meat from oven.
• For best resultsin roastingpoultry,thaw complete)y. Dueto the structure of poultry,
partiallythawed poultry will cook unevenly.
• If preferred, tender cuts of meat can be roasted in the conventional bake oven by
following the general recommendationsgiven above. However, meats will roast
more quicklyin the convectoven using Convect Roast.
• Conventionalbake is best for lesstendercutsof meatthat requirea longer,moist
heatmethodof cooking.Followyourrecipefortimesandtemperaturesforcovered
meats.
• Meatscookedinovencookingbags,dutchovens,orcoveredmastingpansare best
cookedin the conventional b ake ovenusingthe Bake Pad.
• Use meat masting charts in standard cookbooks for recommended times and
temperatures for roasting in a conventionalbake oven.
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