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Roasting tips
• Roast meats fat-side up in a shallow pan
using a roasting rack.
• Use a roasting pan that fits the size of the
food to be roasted. Meat juices may over-
flow the sides of a pan that is too small.
Too large of a pan will result in increased
oven spatter.
• Spatter can be reduced by lining the
bottom of the roasting pan with lightly
crushed aluminum foil.
• A foil tent will slow down surface browning
for long-term roasting, as when roasting a
turkey. Place tent-shaped foil loosely over
meat to allow for air circulation. Do not seal
foil or meat will be steamed.
• Use an accurate meat thermometer to
determine when meat has reached desired
degree of doneness. Insert the thermom-
eter into the center of the thickest portion
of the meat or inner thigh or breast of
poultry. For an accurate reading, the tip
of the thermometer should not touch fat,
bone, or gristle.
• After reading the thermometer once,
push it further into the meat
1
⁄2 inch
(1.2 cm) or more and read again. If the
temperature drops, return the meat to the
oven for more cooking.
• Check pork and poultry with a thermom-
eter in two to three places to ensure
adequate doneness.
• Poultry and roasts will be easier to
carve if loosely covered with foil and
allowed to stand 10-15 minutes after
removal from the oven.
NOTE: See “Baking or roasting” earlier in
this section for additional roasting tips.
Using and Caring for Your Oven
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