Roast
Always follow USDA guidelines on food safety.
Oven modes
Depending on how you would like the food cooked, you can use Convection Bake / Convection Roast , Moisture Plus , Auto Roast , Surround / Surround Roast or a MasterChef program.
Cookware
Any
Wire oven rack, grilling and roasting insert (if available) on top of the universal tray, roasting pans, heat- resistant glass/earthen/cast iron cooking and roasting bags.
Temperature
As a general rule, select the lower temperature given in the chart.
If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through.
When cooking with Convection Bake / Convection Roast , Moisture Plus or Auto Roast select a temperature approx. 25°F (20°C) lower than for Surround / Surround
Roast .
Shelf levels
In most cases level 3 should be used. With large items, such as a turkey, use level 1 or 2.
Tips
–Resting time: At the end of the program, take the roast out of the oven, cover with aluminum foil and let stand for about 10 minutes. This helps retain the juices when the meat is sliced.
–The larger the cut of meat to be roasted, the lower the temperature should be. The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp.
–Use a roast probe for accurate cooking temperatures and best results.
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