ROAST
Roasting tips
–Always install the grease filter in the back of the oven before roasting.
–The larger the cut of meat to be roasted, the lower the temperature that should be used.
The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp.
–Use the roast probe for accurate cooking temperatures and best results.
Roasting in a covered pot
When roasting in a covered pot, increase the recipe temperature by 70 °F (20 °C).
Season the meat and place it in the pot. Add some butter, margarine or a little oil and about ½ cup of water when roasting a large piece of meat or roasting poultry with a high fat content.
Roasting on the rack
Use the rack with the roasting pan inserted below. Add a little oil to very lean meat or place a few strips of bacon on top to help retain moisture. Place a little water in the roasting pan below the meat to catch drippings.
Roasting poultry
For crispy skin, baste the poultry ten minutes before the end of cooking with salt water.
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