Roastingrecommendations; General Roasting; Convectionroasting(Selectmodels) - Maytag Wall Oven Manual

ROASTING
General Roasting Convection Roasting
Recommendations Recommendations (select models)
• Preheatingis not necessary. • Tendercutsof meat and poultry can be roasted
• Foropen pan roasting, place meator poultry on to a rich golden brown in the convectionoven.
the slottedportion of the two-piecepan included Follow general recommendations for roosting.
with theoven. Do not add water to the pan. Use • Refer to roasting chart, page 12, for
open pan roasting for tendercutsof meat.Less recommended convection roostingtemperature
tendercutsof meatneedto be cookedby moist and time. Thechart can serveas a guideto
heatin a coveredpan. helpplan mealservingtime.
• Forbestresults, a meatthermometer i sthe most • Minutes per poundwillvary accordingto the
accurateguidetodegree of deneness. Thetip of size,shape,quality,and initialtemperature of
thermometershould be locatedin the thickest meatas well as the electricalvoltagein your
part of a roast,nat touching fat, bone,or gristle, area. Timesare basedon refrigeratorcold
Forturkeys and large poultryproducts,insert meat.
thetip of the thermometer i ntothethickest p art * A large cut of meatwill usuallyrequirefewer
of the innerthigh, minutes per poundto roastthan a smallercut of
• Placeroastfatsideup to allowselfbastingof meat.
meatduring roasting. • Do notusea roastingpan with high sides;use
• Placetheroastingpanon a rackwhich has pan providedwith oven.
beenplacedin eitherof the two lowestrack * Do natcovermeat.Allow the circulatinghotair
positions, to surround the meatand sealin the juices.
• Sincemeatscontinue to cookafter being • Sincethe breastmeaton a large turkeycooks
removedfromtheoven,removeroastfromoven morequickly thanthe thigh area, placea "foil
when it reachesan internaltemperatureabout5 cap overthe breastarea afterdesired
degreesbelowthe temperature desired, brownness isreachedto preventoverbrowning.
• Far lessloss of juicesand easiercarving,allow
about15 minutes "standingtime"after
NOTE:A coolingfan will cycle on and offduring
removingmeatfromoven.
all baking or roastingoperations. T hefan
• ;:orbestresults in roastingpoultry,thaw may alsocontinue to run aftertheovenis
completely. D ueto thestructure of poultry, turnedoff untilthe ovenhascooleddown.
partiallythawedpoultrywill cookunevenly.
• Far less tendercutsof meatthat require longer,
moistheatmethod of cookingor far meats
cookedin cookingbagsor coveredroasting
pans, regularroastingis recommended.
• Referto roasting chart,page 12, for
recommended regular roastingtemperature
and time.
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