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Roast
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Always follow USDA guidelines on
food safety
.
Oven modes
Depending on how you would like the
food cooked, you can use Convection
Bake / Convection Roast , Moisture
Plus , Auto Roast , Surround /
Surround Roast or a MasterChef
program.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
inser
t (if available) on top of the
universal tray, roasting pans, heat-
resistant glass/earthen/cast iron
cooking and roasting bags.
Temperature
As a general rule, select the lower
t
emperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Convection Bake /
Convection Roast , Moistu
re
Plus or Auto Roast select a
temperature approx. 25°F (20°C) lower
than for Surround / Surround
Roast .
Shelf levels
In most cases level 3 should be used.
W
ith large items, such as a turkey, use
level 1 or 2.
Tips
– Resting time: At the end of the
pr
ogram, take the roast out of the
oven, cover with aluminum foil and
let stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– The larger the cut of meat to be
roasted, the lower the temperature
should be. The roasting process will
take a little longer, but the meat will
be cooked evenly and the outside will
become crisp.
– Use a roast probe for accurate
coo
king temperatures and best
results.