Roasting Tips
1.Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by
2.It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the optimal cooking time.
3.Always roast meats
4.Place poultry
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6.Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. It is best to rely on actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set points.
7.When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest portion. For poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the probe’s tip (it will give inaccurate readings). After taking an initial temperature reading, insert the probe
8.It is okay to remove meats from the oven when the temperature reads
9.There is no need to foil tent or cover roasted meats in the Pure Convection™ mode. If this is your preferred method of roasting, how ever, use Convection Roast mode.
10.Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in Convection Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these dishes.
11.Lining your roasting pan with foil makes for easy clean up.
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