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"Using and Caring forYour Oven
• Use an accurate meat thermometer or
temperature probe (see page 24) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter 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 Y2inch 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.
• You can reduce roasting times and
temperatures for most standard recipes
when using the Convection Roast setting.
See convection roasting chart in your
convection oven cookbook for recom-
mended roasting times and temperatures.
II
i_I _
• Use the convection roasting rack on
the broiler pan (both included with your
range). (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 roasts.
43
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