•Preheating is not necessary.
•For openpan roasting,place meat or poultryon the slottedportionof the
•For best results, a meat thermometer is the most accurate guide to degree of doneneas. The tip of the thermometershould be located in the thickestpart of a roast, not touchingfat, bone, or gristle. For turkeys and large poultry products, insertthe tip of the thermometerintothe thickestpart of the inner thigh.
•Place roastfat side up to allow self bastingof meat during masting.
•Since meats continueto cook after being removedfrom the oven, remove roast from oven when it reaches an internal temperature about 5 degrees below the temperature desired.
•For less lossof juicesand easier carving,allowabout 15 minutes"standingtime" after removingmeat from oven.
•Forbestresultsin roastingpoultry,thawcompletely.Dueto the structureofpoultry, partiallythawed poultry willcook unevenly.
•If preferred, tender cuts of meat can be roasted in the conventionalbake oven by following the general recommendations given above. However, meats will roast more quickly in the convect oven using Convert Roast.
•Conventional bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Followyour recipe for times andtemperatures for covered meats.
•Meatscookedinovencookingbags, dutchovens, orcoveredroastingpansarebest cooked in the conventional bake oven using the Bake Pad.
•Use meat roasting charts in standard cookbooks for recommended times and temperatures for roasting in a conventional bake oven.
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