Using and Caring for Your Oven
Roasting tips
•Roast meats
•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 oven 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
•Use an accurate meat thermometer or temperature probe (see page 24) to determine when meat has reached desired degree of doneness. Insert the thermom- eter or probe 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 or probe 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 thermom- eter in
•Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand
•You can reduce roasting times and temperatures for most standard recipes when using the Convection Roast setting. See convection roasting chart in your convection oven cookbook for recom- mended roasting times and temperatures.
•Use the convection roasting rack on the broiler pan (both included with your range). (The convection roasting rack rests on the broiler pan, not inside it.) The long side of the rack should be parallel with the oven door for best heat distribution and airflow.
NOTE: Place the convection roasting rack on the broiler pan with grid to contain the drippings as the meat roasts.
41
