KitchenAid KGRT500 warranty Roasting tips

Using and Caring for Your Oven

Roasting tips

•Roast meats fat side up in a shallow pan using a roasting rack.

•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 brown- ing for long-term roasting, as when roasting a turkey. Place tent-shaped foil loosely over meat to allow for air circula- tion. 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 thermom- eter 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 (1 cm) 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 2-3 places to ensure adequate doneness.

•Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand 10-15 minutes after removal from the oven.

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