Jenn-Air SCE30600 manual Preheating is not necessary

•Preheating is not necessary.

•For openpan roasting,place meatorpoultryon the slotted portion of the two-piece pan includedwith the oven. Do not add waterto the pan. Use open pan roasting for tender cuts of meat. Lesstender cuts of meatneedto be cookedby moist heat in a covered pan.

•For best results, a meat thermometer is the most accurate guide to degree of aloneness. The tip of the thermometer should be located in the thickest part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry products, insert the tip of the thermometer into the thickest part of the inner thigh.

•Place roast fat side up to allow self basting of meatduring roasting.

•Since meats continue to cook after being removed from the oven, remove roast from oven when it reaches an internal temperature about 5 degrees below the temperature desired.

•For }assloss of juices and easier carving, allow about 15 minutes "standingtime" after removingmeat from oven.

•For bestresultsin roastingpoultry,thawcomplete)y. Dueto the structureof poultry, partiallythawed poultry will cook unevenly.

•If preferred,tender cuts of meat can be roasted in the conventional bake oven by followingthe general recommendationsgiven above. However, meats will roast more quicklyin the convectoven using Convect Roast.

•Conventionalbake isbest for lesstendercutsof meatthat requirea longer,moist

heatmethodof cooking.Followyourrecipefortimesandtemperaturesforcovered meats.

•Meatscookedinovencookingbags,dutchovens,orcoveredmastingpansare best cookedin the conventionalbake ovenusingthe Bake Pad.

•Use meat masting charts in standard cookbooks for recommended times and temperaturesfor roastingin a conventionalbake oven.

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