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sing and Caring forYour Oven
Roasting tips
• Spatter can be reduced by lining the •
bottom of the roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (available on some
models; see "Using the temperature
probe" later in this section) to determine
when meat has reached desired degree of
aloneness. Insert the thermometer 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 / inch (1 cm)
or more and read again, tf the temperature
drops, return the meat to the oven for
more cooking. •
• Check pork and poultry with a
thermometer 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.
You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting
(available on some models). See recipe
adaption chart or convection-roasting chart
in your convection oven cookbook for
recommended roasting times and
temperatures, or use EASY CONVECT TM
Conversion (later in this section).
Use the convection roasting rack on the
broiler pan (both included with some
models). (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/poultry roasts.
30
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