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• Preheating is not necessary.
• Foropenpan roasting, p lace meat or poultryon the slottedportion of the two-piece
pan included with the oven. Do not add water to the pan. Use openpan masting
for tendercutsofmeat. Lesstendercutsof meat need to be cookedby moistheat
in a coveredpan.
• For best results,a meat thermometeris the most accurate guide to degree of
doneneas. The tip of the thermometershouldbe located in the thickestpart of a
roast,not touchingfat, bone, or gristle. For turkeysand large poultryproducts,
insert the tip of the thermometerintothe thickestpart of the innerthigh.
• Place roast fat side up to allow self bastingof meat duringroasting.Since meats
continueto cookafterbeingremovedfromthe oven,remove mastfromoven when
it reaches an internal temperatureabout 5 degrees below the temperaturedesired.
• For less lossof juicesand easier carving, allowabout 15 minutes"standingtime"
after removingmeat from oven.
• Forbestresultsin roastingpoultry,thawcompletaly. Due tothe structureofpoultry,
partiallythawed pou/trywill cook unevenly.
• Minutes per pound will vary accordingto the size, shape, quality, and initial
temperatureof meat as well as the electrical v oltagein yourarea. Times are based
on refrigerator cold meat.
• A large cut of meat will usually requirefewer minutesper poundto roast than a
smallercut of meat.
• Since the breast meat on a large turkey cooks more quicklythan the thigh area,
placea ffoilcap"overthe breastarea after desiredbrownnessis reachedtoprevent
over browning.(See above)
• A stuffedturkeywill requirean extra 30 to 60 minutesdependingon size. Stuffing
shouldreach an internaltemperatureof 165°F.
• Use meat roasting charts in standard cookbooksfor recommendedtimes and
temperaturesfor roastingcuts of meat not found on p. 27.
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