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Roasting
General Roasting Reco_,,mendatlons
s Preheating is not necessary.
• For open pan roasting,place meat or poultryon the slottedportionof the
two-piecepan includedwith the oven. Do not add water to the pan. Use
open pan roastingfor tender cuts of meat.Lesstendercuts of meat need
to be cookedbymoistheatin a coveredpan.
• For bestresults,a meat thermometeris the mostaccurateguideto degree
of doneness.The tip of the thermometershouldbe locatedin the thickest
part of a roast,nottouchingfat,bone,or gristle.Forturkeysand largepoultry
products,insertthe tip ofthethermometerintothethickestpartofthe inner
thigh.
• Placeroastfatsideup toallowself bastingofmeatduringroasting.
• Since meatscontinueto cook after being removedfrom the oven,remove
roast from oven when it reachesan internaltemperatureabout 5 degrees
belowthetemperaturedesired.
• For lesslossof juicesand easiercarving,allowabout15 minutes"standing
time"afterremovingmeatfrom oven.
a For best resultsin roastingpoultry, thawcompletely.Due to the etructure
of poultry,partiallythawedpoultry willcookunevenly,
Radiant Bake Roas¢tng Reeommendattons
• If preferred,tender cutsof meat can be roastedin the radiant bake oven
by followingthegeneralrecommendationsgivenabove.However,meatswill
roastmorequicklyintheconvectionoven.
• Radiantbakeis bestfor lesstendercutsof meatthatrequirea longer,moist
heat methodof cooking.Followyour recipefor timesand temperaturesfor
coveredmeats.
• Meatscookedin cookingbags,dutchovens,or coveredroastingpans are
bestcookedin theradiantbakeoven.
• Use meat roastingcharts in standardcookbooksfor recommendedtimes
and temperaturesfor roastingin• radiantbakeoven.
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