Questions and Answers
Q. When I cook poultry, the thin, small areas like legs and wings often overcook before the rest of the bird is thoroughly cooked. How can I prevent this?
A. Thin, uneven portions of poultry may be shielded with aluminum foil during cooking. Do not allow foil to touch shelf or oven sides, arcing may occur.
Q. Usually my temperature probe gives very accurate results, but this time it didn’t. What happened?
A. If the temperature probe is positioned touching fat or bone, an inaccurate reading may result.
Be sure to place the probe in solid muscle, usually the thickest, meatiest part of the roast or poultry, or in the center of a meat loaf or casserole.
Q. Meats often take longer than indicated in the guides to reach the desired internal temperature. Why?
A. If the meat is recently defrosted and still very cold or icy inside, it will require a longer cooking time than meat which has been merely refrigerated.
Times shown in the guides are usually for meats that are refrigerator temperature.
Q. Do most meats require standing time after cooking with Combination Roast?
A. You may want to let meats stand briefly, to allow easier carving and serving. Most meat roasts continue to cook for a few minutes after removing from the oven.
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