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Roasting tips
•
Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
•
Use an accurate meat thermometer or
temperature probe (see "Using the
temperature probe" later in this section) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter or probe into the center of the thickest
portion of the meat or inner thigh or breast
of poultry. For an accurate reading, the tip
of the thermometer or probe should not
touch fat, bone, or gristle.
•
After reading the thermometer once,
push it further into the meat
or more and read again. If the temperature
drops, return the meat to the oven for more
cooking.
•
Check pork and poultry with a thermom-
eter in 2-3 places to ensure adequate
doneness.
•
Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
36
C
Y
aring for
our
1
⁄
inch (1 cm)
2
Oven
•
You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection-
roasting chart in your convection oven
cookbook for recommended roasting times
and temperatures, or use EASY CONVECT*
Conversion (later in this section).
•
Use the convection roasting rack on the
broiler pan (both included with your range).
(The convection roasting rack rests on the
broiler pan, not inside it.) The long side of
the rack should be parallel with the oven
door for best heat distribution and airflow.
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