•Preheating is not necessary.
•Foropen pan roasting,place meat or poultryonthe slottedportionofthe two-piece pan includedwith the oven. Do notadd water to the pan. Use open pen roasting fortendercutsof meat. Lesstendercutsof meat need to be cookedby moistheat in a coveredpan.
•For best results,a meat thermometer is the most accurate guide to degree of doneness. The tip of the thermometershouldbe locatedin the thickestpart of a roast, not touching fat, bone, or gristle. For turkeys and large poultry prOducts, insert the tip of the thermometer into the thickestpart of the inner thigh.
•Place roastfat side up to allowself bastingof meat duringroasting.
•Since meats continueto cook after being removedfrom the oven, remove roast from oven when it reaches an internaltemperatureabout 5 degrees below the temperature desired.
•Forlesslossofjuicasand easiercarving,allowabout15 minutesstandingtime affer removing meat from oven.
•Forbestresultsin roastingpoultry,thawcompletely. Due tothestructureof poultry, partiallythawed poultrywig cook unevenly.
•Minutes per pound will vary according to the size, shape, quality, and initial temperatureof meat as well as the electricalvoltageinyourarea. Times are based on refrigeratorcold meat.
•A large cut of meat will usuallyrequirefewer minutesper poundto roastthan a smaller cut of meat.
•Since the breast meat on a large turkey cooks more quicklythan the thigh area, place a foilcap over the breastarea after desiredbrownnessis reachedto prevent over browning.(See above)
•A stuffedturkeywill requirean extra30 to 60 minutesdependingon size. Stuffing should reach an internaltemperatureof 165°F.
•Use meat roastingcharts in standard cookbooksfor recommendedtimes and temperaturesfor roastingcutsof meat not found on p.25.
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