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• Preheating is not necessary.
• Foropenpan roasting,place meat or poultryon the slottedportionofthe two-piece
pan includedwith the oven. Do not add waterto the pan. Use open pan roasting
fortender cutsof meat. Less tendercutsof meat need to be cooked by moistheat
in a coveredpan.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness, The tip of the thermometershouldbe locatedin the thickestpart of a
roast, not touchingfat, bone, or gristle. For turkeys and large poultryproducts,
insertthe tip of the thermometerintothe thickestpart of the inner thigh.
• Place roastfat side up to allow self bastingof meat during roasting.
• Since meats continueto cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• Forless loss of juices and easier carving,allow about15 minutes"standingtime"
after removingmeat from oven.
• Forbest resultsin reastingpoultry,thawcompletely. Duetothestructureofpoultry,
partiallythawed poultrywill cook unevenly.
• if preferred,tender cutsof meat can be roastedin the conventionalbake oven by
following the general recommendations givenabove. However, meats will roast
more quicklyin the convectoven.
• Conventional b ake is bestfor lesstender cutsof meat that requirea longer,moist
heatmethodofcooking. Followyourrecipefortimesand temperatures for covered
meats.
• Meatscookedin ovencookingbags,dutchovens,or coveredfeastingpans arebest
cookedin the conventional b ake oven.
• Use meat roasting charts in standard cookbooks for recommended times and
temperaturesfor roasting in a conventional bake oven.
NOTE: A cooling fan will operate when the Selector Knob ison any setting except for 1
Off.
J
17
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