Roasting
General Roasting Reconnnnendations
• Preheating is not necessary.
• For open pan roasting, place meat or poultry on the slotted portion of the
two-piece pan included with the oven. Do not add water to the pan. Use open
pan roasting for tender cuts of meat. Less tender cuts of meat need to be cooked
by moist heat in a covered pan.
• For best results, a meat thermometer is the most accurate guide to degree of
aloneness. The tip of the thermometer should be located in the thickest part of a
roast, not touching fat, bone, or gristle. For turkeys and large poultry products,
insert the tip of the thermometer into the thickest part of the inner thigh.
• Place roast fat side up to allow self basting of meat during roasting.
• Since meats continue to cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• For less loss of juices and easier carving, allow about 15 minutes "standing
time" after removing meat from oven.
• For best results in roasting poultry, thaw completely. Due to the structure of
poultry, partially thawed poultry will cook unevenly.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat as well as the electrical voltage in your area.
• A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a "foil cap" over the breast area after desired brownness is reached to
prevent overbrowning.
• Astuffed turkey will require an extra 30-60 minutes depending on size. Dressing
should reach an internal temperature of 165°F.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting cuts of meat not listed on page 15.
NOTE: A fan should come on during the BAKE cycle.
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