Jenn-Air WW27110, W27200, W27100, WW27210, WM27160, WM27260 manual Preheating is not necessary

•Preheating is not necessary.

•Foropenpan roasting,placemeat or poultryonthe slotted portionof thetwo-piecepan includedwiththe oven. Do not add water to the pan. Use open pan roasting fortendercutsof meat. Lesstendercutsof meat need to be cookedby moistheat in a coveredpan.

•For best results,a meat thermometeris the most accurate guide to degree of doneness. The tip of the thermometershouldbe locatedin the thickestpart of a roast,not touchingfat, bone, or gristle. For turkeys and large poultryproducts, insertthe tip of the thermometer into the thickest part 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 temperaturedesired.

•For lessloss ofjuices and easier carving,allowabout 15 minutes"standingtime" after removingmeat from oven.

•ForbestresultsJnroastingpoultry,thawcompletely. Dueto the structureof poultry, partiagythawed poultrywillcook unevenly.

•If preferr d, tendercuts of meat can be mastedin the conventionablake oven by following the general recommendationsgiven above. However, meats will roast mor quicklyin the convectoven using Convect Roast.

•Conventionalbake is bestfor less tendercuts of meat that requirea longer,moist

heat methodof cooking.Followyourrecipefortimesandtemperaturesfor covered meats.

•Meatscookedinovencookingbags,dutchovens,orcoveredmastingpansare best cookedin the conventionabakle oven usingthe Bake Pad.

•Use meat roasting cherts in standard cookbooksfor recommendedtimes and temperaturesfor masting in a conventionalbake oven.

NOTE; A coolingfan will operate during all cookingmodes. The fan may also I

contJnUedown,to op rate after the oven is turned off untilthe oven has cooled

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