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Roasting
General
Roasting
Recommendations
•
Preheating
is not necessary.
o
For open pan roasting,
place
meat or poultry
on the slotted
portion
of the
two-piece
pan included
with 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.
O
For best results,
a meat thermometer
or probe
is the most
accurate
guide
to degree
of doneness.
See pages 22-25 for directions
on use of the PROBE
TEMP
feature
as well as suggestions
for placing
a thermometer
probe
in
meat and poultry.
•
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 less loss of juices and easier
carving,
allow
about
15 minutes "standing
time" after removing
meat from oven.
•
For best results
in roasting
poultry, thaw completely.
Due to the structure
of poultry, partially thawed poultry will cook unevenly.
Radiant
Bake
Roasting
Recommendations
•
If preferred,
tender
cuts of meat can be roasted
in the radiant
bake oven
by following
the general
recommendations
given
above.
However,
meats
_
will roast more quickly
in the convection
oven.
•
Radiant
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 cooking
bags, dutch
ovens,
or covered
roasting
pans are
best cooked in the radiant bake oven.
•
Use meat roasting
charts
in standard
cookbooks
for recommended
times
and temperatures
for roasting
in a radiant
bake oven.
19
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