Roasting

General Roasting Reco_,,mendatlons

sPreheating isnot necessary.
• For open panroasting,placemeat or poultryonthe slotted portion of the
two-piecepan includedwiththe oven.Do not add water to thepan. Use
openpan roastingfortender cutsof meat. Lesstender cutsof meat need
to becookedby moistheat ina coveredpan.
•For bestresults,a meat thermometeristhe most accurateguideto degree
of doneness.Thetip ofthe thermometershould be located in the thickest
partofa roast,nottouchingfat, bone,or gristle.For turkeysandlargepoultry
products,insertthetip of thethermometerinto thethickest partof the inner
thigh.
•Placeroastfat sideupto allowselfbastingofmeat duringroasting.
•Sincemeats continueto cookafter being removedfrom the oven, remove
roastfrom oven when it reaches an internal temperatureabout 5 degrees
belowthetemperaturedesired.
•For lesslossof juicesandeasier carving,allow about15 minutes"standing
time"after removingmeatfromoven.
a For best results in roastingpoultry,thawcompletely.Dueto the etructure
ofpoultry,partiallythawedpoultry will cookunevenly,

Radiant Bake Roas¢tng Reeommendattons

•If preferred,tendercuts of meat can beroasted in the radiant bakeoven
byfollowingthegeneralrecommendationsgivenabove.However,meatswill
roastmorequicklyin theconvectionoven.
•Radiantbakeisbest for lesstendercuts of meat thatrequire a longer, moist
heatmethod of cooking.Followyour recipe for timesand temperaturesfor
coveredmeats.
•Meatscooked in cookingbags, dutchovens, or covered roastingpans are
bestcookedin theradiant bakeoven.
•Usemeat roastingcharts in standardcookbooks for recommendedtimes
andtemperaturesforroastingin • radiantbakeoven.
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