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Roast
%
Roast uses both the upper and lower elements to
maintain the oven temperature. Roasting uses more
intense heat from the upper element than the lower
element. This results in more browning of the exterior
while the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips
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Preheating the oven is not necessary.
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Use a high-sided broil pan or roasting pan. Cover dish
with a lid or foil for less tender cuts of meat.
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For less tender cuts of meat, add liquids, such as
water, juice, wine, bouillon or stock for flavor and
moisture.
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Roasting bags and using a liquid are suitable for use
in this mode.
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When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Roast
2
Convection Roast uses heat from the top and bottom
elements as well as heat circulated by the convection
fan.
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry. It is also suitable for
roasting vegetables.
The benefits of Convection Roast mode include:
▯
As much as 25% faster cooking than non-convection
modes.
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Rich, golden browning.
Tips
▯
Preheating the oven is not necessary.
▯
Use the same temperature as indicated in the recipe.
▯
Check doneness early, since roasting time may
decrease.
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Do not cover meat or use cooking bags.
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Use a broil pan with a rack and grid or a shallow,
uncovered pan with a rack for roasting.
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Use a meat thermometer to determine the internal
temperature of the meat.
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If the meat is browned to your liking, but is not yet
done, foil can be placed over the meat to prevent over-
browning.
▯
Let meat stand covered with foil 10-15 minutes after
removing it from the oven.
▯
See charts for recommended rack positions.
Broil
(
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender
cuts of meat (1“or less), poultry and fish. It can also be
used to brown breads and casseroles. Always broil with
the door closed.
The benefits of broiling include:
▯
Fast and efficient cooking.
▯
Cooking without the addition of fats or liquids.
Tips
▯
Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
▯
Steaks and chops should be at least 3/4” thick.
▯
Brush fish and poultry with butter or oil to prevent
sticking.
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Use the broil pan and grid or a deep pan with a metal
rack, for broiling.
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Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
▯
Turn meats (other than fish) once during the
recommended cook time. Fish does not need to be
turned.
▯
When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
▯
Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
▯
For broil times, refer to the Meat/Poultry Cooking
Chart.
