Roasting Tips
7
1.
Convert conventional roast recipes to Convection recipes by reducing the temperature 25° and the cooking time by 10-15%.
2.
It is recommended to use the meat probe provided with the oven to achieve both the proper cooking internal temperature and the
optimal cooking time.
3.
Always roast meats fat-side up, on a roasting rack, in a shallow pan. Use a pan that fits the size of the food being prepared a
roasting pan with a V-shaped rack is recommended. No basting is required when the fat-side is up. It is not necessary to add water
to the pan. Water causes a steam effect. “Roasting” is a dry-heat process.
4.
Place poultry breast-side up in a shallow pan, on a rack, that fits the size of the food being cooked. Once again, you can use the
broiler pan accompanying your oven. Brush poultry with melted butter or oil before roasting. This will help seal in juices and aid in
the browning process of meats.
5.
Tall-sided pans are not recommended when roasting in convection. They interfere with the oven’s heated air circulation over the
food. A rim of 2-3” is fine if the roast is raised up on a “V-shaped rack.” This will catch any juices and still allow air circulation
around the roast. If using a deeper pan, use the Convection Roast mode.
6.
Always use a meat thermometer to determine doneness if the meat probe provided with the oven is not used. It is best to rely on
actual temperature when roasting meats. Refer to The Proper Internal Temperature for Various Meats in this book for the best set
points.
7.
When using a meat thermometer, insert the stem part of the thermometer halfway into the center of the roast’s thickest portion. For
poultry, insert stem (between the body and leg) into the thickest part of the inner thigh. Avoid touching bone, fat or gristle with the
probe’s tip (it will give inaccurate readings). After taking an initial temperature reading, insert the probe 1-inch further. Take another
reading. If the temperature registers below the first reading, continue cooking until desired temperature is reached.
8.
It is okay to remove meats from the oven when the temperature reads 5-10° F below the desired temperature. The meat continues to
cook after being removed. This is called “carryover” cooking and can be utilized for 10-15 minutes in order to make carving easier
and to help meats retain their juices.
9.
There is no need to foil tent or cover roasted meats in the Pure Convection
™
mode. If this is your preferred method of roasting, how
ever, use Convection Roast mode.
10. Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared
in Convection Roast and may require moist cooking techniques. Please follow your favorite cookbook’s recipes for these dishes.
11. Lining your roasting pan with foil makes for easy clean up.
14923_Dacor 10/31/06 4:41 PM Page 11
Summary of Contents for Range Cooking
Page 1: ...Epicure Range Cooking Guide...
Page 16: ...12 notes N...
Page 25: ...Appetizers and Side Dish Recipes...
Page 29: ...Soups and Salads...
Page 33: ...Breads...
Page 39: ...MAIN DISHES...
Page 48: ...44 notes N...
Page 49: ...Desserts 43...
Page 55: ...MULTIPLE RACK MEALS 43...
Page 60: ...56 notes N...
