•Preheating is not necessary.
•For openpan roasting,place meator poultryonthe slotted portionof 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 meat needto be cookedby moist heat in a covered pan.
•For bestresults,a meatthermometeror probeis the most accurateguideto degree of doneness. The tip of the thermometeror probeshould be locatedinthe thickest part of a roast, not touching fat, bone, or gristle. For turkeys and large poultry products,insertthetip of the thermometerorprobeinto the thickestpart of the inner thigh.
•Place roastfat side up to allow self basting of meat during roasting.
•Since meats continueto cook after being removedfrom the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the temperature desired.
•For less loss of juices and easier carving, allow about 15 minutes "standingtime" after removingmeat from oven.
•For bestresultsin roastingpoultry,thawcompletely. Dueto the structureof poultry, partiallythawed poultry will cook unevenly.
•If preferred,tender cuts of meatcan be roasted inthe conventional bake oven by following the general recommendationsgiven above. However, meats will roast more quickly in the convect oven using Convect Roast.
•Conventionalbake is best for lesstender cuts of meatthat requirea longer, moist
heat methodof cooking. Followyour recipe for timesand temperaturesfor covered meats.
•Meatscookedinovencookingbags,dutchovens,or coveredroastingpansare best cooked in the conventional bake oven using the Bake Pad.
•Use meat roasting charts in standard cookbooks for recommended times and temperaturesfor roasting in a conventional bake oven.
NOTE: A cooling fan will operate during all cooking modes. The fan may also continue to operate after the oven is turned off until the oven has cooled down.
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