•Use a roasting pan that fits the size of the food to be roasted. Meat juices may overflow the sides of a pan that is too small. Too large of a pan will result in increased over spatter.
•Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil.
•A foil tent will slow down surface browning for long- term roasting, as when roasting a turkey. Place tent- shaped foil loosely over meat to allow for air circulation. Do not seal foil or meat will be steamed.
•Use an accurate meat thermometer to determine when meat has reached desired degree of doneness. Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer should not touch fat, bone or gristle.
•After reading the thermometer once, push it further into the meat 1/2 inch or more and read again. If the temperature drops, return the meat to the oven for more cooking.
•Check pork and poultry with a thermometer in
•Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand
Convection Broiling
(On Convection Models)
1.Keep the oven door closed.
2.Use the convection roasting rack and broiler pan for convection broiling. Convection broiling is essentially
3.Do not cover the roasting rack with tin foil as this will block air flow and extend cooking time.
4.The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary.
General Broiling Tips
1.The surface of the food should be at least 3” (7.4 cm) away from the broil element.
2.For steaks and chops, slash fat evenly, at 2” (5 cm) intervals, around the outside edges of meat to prevent curling.
3.Meats and poultry can be marinated before broiling. Brush foods with barbecue sauce only during the last 5 to 10 minutes of broiling.
4.Place food on a cold pan to prevent sticking. If the rack is hot, grease it or grease the food.
Convection Roasting Rack
(On Convection Models)
The Convection Roasting Rack is a specially designed rack, ideal for use when roasting and broiling meats using
the Convection Bake and Convection Broil functions.
Place it in the broiler pan instead of the regular grid. It raises the meat for better airflow to all sides for more even roasting and broiling.
Air Circulation
The hot air must circulate around the pans in the oven for even heat to reach all parts of the oven. This results in better baking.
For best air circulation:
•Place the pans so that one is not directly over the other.
•For best results, allow
•When baking with one pan, place pan in the center of the oven rack.
•When baking with two pans, place pans in opposite corners of the oven rack.
NOTE: Opening the oven door may cause heat loss, longer cooking times and unsatisfactory baking or roasting results. Rely on your timer.
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