Jenn-Air SVD48600 User Manual download pdf (Page 34)

• Preheating is not necessary.

• Foropenpan roasting,place meat or poultryonthe slottedportionof thetwo-piece

pan includedwiththe oven. Do notadd waterto the pan. Use open pan roasting

fortendercutsof meat. Lesstendercutsof meat needto be cookedby moistheat

in a coveredpan.

• For best results,a meat thermometeris the mostaccurateguide to degree of

doneneas. The tip of the thermometershouldbe locatedinthe thickestpart of a

roast, nottouchingfat, bone, or gristle. Forturkeysand large poultryproducts,

insertthe tipof the thermometerintothe thickestpart of the innerthigh.

• Placeroastfat sideup to allow self bastingof meat duringmasting.

• Sincemeats continueto cookafter being removedfrom the oven, removeroast

from oven when it reaches an internal temperature about 5 degrees below the

temperaturedesired.

• For less lossof juicesand easiercarving,allowabout 15 minutes"standingtime"

after removingmeat from oven.

• Forbestresultsinroastingpoultry,thawcompletely.Dueto thestructureofpoultry,

partiallythawedpoultrywillcook unevenly.

• If preferred, tender cuts of meat can be roasted in the conventionalbake oven by

following the general recommendations given above. However, meats will roast

more quickly in the convect oven using Convert Roast.

• Conventional bake is best for less tender cuts of meat that requirea longer, moist

heat method of cooking. Followyour recipe for times andtemperatures for covered

meats.

• Meatscookedinovencookingbags, dutchovens, orcoveredroastingpansarebest

cooked in the conventional bake oven usingthe Bake Pad.

• Use meat roasting charts in standard cookbooks for recommended times and

temperatures for roasting in a conventional bake oven.

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Jenn-Air SVD48600 User Manual Page 34