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Questions and Answers
Q. When I cook poultry, the thin, small areas like
legs and wings often overcook before the rest
of the bird is thoroughly cooked. How can I
prevent this?
A.
Thin, uneven portions of poultry may be shielded
with aluminum foil during cooking. Do not allow
foil to touch shelf or oven sides, arcing may occur.
Q. Usually my temperature probe gives very
accurate results, but this time it didn’t.
What happened?
A.
If the temperature probe is positioned touching
fat or bone, an inaccurate reading may result.
Be sure to place the probe in solid muscle, usually
the thickest, meatiest part of the roast or poultry,
or in the center of a meat loaf or casserole.
Q. Meats often take longer than indicated in the
guides to reach the desired internal
temperature. Why?
A.
If the meat is recently defrosted and still very cold
or icy inside, it will require a longer cooking time
than meat which has been merely refrigerated.
Times shown in the guides are usually for meats
that are refrigerator temperature.
Q. Do most meats require standing time after
cooking with Combination Roast?
A.
You may want to let meats stand briefly, to allow
easier carving and serving. Most meat roasts
continue to cook for a few minutes after removing
from the oven.
