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sing and Caring for Your Oven
Roasting tips
• Spatter can be reduced by liningthe
bottom ofthe roasting pan with lightly
crushed aluminum foil.
• Use an accurate meat thermometer or
temperature probe (see page 34) to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter or probe intothe center of the thickest
portion ofthe 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 1/2inch 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 roastingtimes and
temperatures for most standard recipes
when using the Convection Roast setting.
See recipe adaption chart or convection-
roastingchart in your convectionoven
cookbook for recommended roasting
times and temperatures, or use EASY
CONVECT TM Conversion (see page 39).
• 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.
32
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