•Preheating is not necessary.
•For openpan roasting, placemeat or poultry onthe slotted portion ofthe two-piece
pan included with the oven. Do not add water tothe pan.Use open pan roasting
for tender cuts ofmeat. Less tender cuts of meat need to be cooked by moist heat
in a covered pan.
•For best results, a meat thermometer is the most accurate guide to degree of
doneness.The tip of the thermometer should be located inthe thickest part of a
roast, not touching fat, bone, or gristle. For turkeys and large poultry products,
insert the tip of thethermometer into the thickest part of the inner thigh.
•PLace roast fat side up to allow self basting of meat during roasting.
•Sincemeats continue to cook after being removed from theoven, removeroast
from ovenwhen it reaches an internal temperatureabout 5 degrees belowthe
temperature desired.
• ForJesslossofjuices andeasiercarving, allow about 15minutes"standing time"
after removing meat fromoven.
•Forbest results in roasting poultry,thaw completely. Dueto thestructureofpoultry,
partiallythawed poultry will cook unevenly.
•If preferred, tendercuts ofmeat can be roasted intheconventionalbakeovenby
following thegeneral recommendations givenabove. However, meats will roast
morequickly in theconvect oven using Convect Roast.
•Conventional bake is best for lesstender cuts ofmeat that requirealonger, moist
heat method of cooking. Followyour recipefortimes and temperatures forcovered
meats.
•Meats cooked in ovencooking bags, dutchovens,or covered roasting pans are best
cooked intheconventional bakeoven usingthe Bake Pad.
•Use meat roasting chartsin standardcookbooks for recommendedtimes and
temperaturesfor roasting in aconventional bake oven.
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