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Roast
48
Always observe the USDA guidelines
for food safety.
Oven modes
Depending on how you would like the
food prepared, you can use Convection
Bake or Surround .
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
insert (if available) on the universal tray,
roasting pans, heat-resistant glass/
earthen/cast iron dishes, roasting bags
Temperature
As a general rule, select a lower
temperature.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Convection Bake
, select a temperature 25°F (20°C)
lower than when using Surround .
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, the lower
the temperature setting should be.
– Use a roast probe for accurate
cooking temperatures and best
results.
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