KitchenAid KEBS277SBL Use and Care Guide - Page 15

ROASTING (Single/Upper or Lower Oven), CONVECTION ROASTING (Single/Upper Oven) To Use For Roasting or Convection Roasting 1. Arrange the oven racks in the desired positions. 2. Set the Temperature Control to the recommended temperature. See roasting charts, pages 16-17. 3. Turn the Selector to BAKE or CONVECTION BAKE. fl 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 overflow sides of a pan that is too small, and a too large pan will result in increased oven spatter. • Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil. • For convection roasting, do not use roasting pan with high sides, as it cuts down the free flow of air circulating around the food. • 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. NOT RECOMMENDED FOR CONVECTION ROASTING. • Use an accurate meat thermometer or meat probe (see page 18) to determine when meat has reached desired degree of doneness. Insert thermometer 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 or more and read again. If the temperature drops, return the meat to the oven for more cooking. • Remove roasted meats from the oven when the thermometer registers 5°F to 10°F lower than the desired doneness. The meat will continue to cook after removal from the oven. 15