I have a brand new gas oven and so far with the roasts I've cooked
(chicken & pork) the bottom 1/2 an inch remains uncooked. I've
checked the oven temp with a thermometer and seems to be fine.

A friend said it's because I put water in the bottom of the roasting
pan, but I've always done that with roasts before without this
problem. Besides, I use a rack inside the roasting pan so the meat
doesn't sit in the water.

Any ideas on why some of the meat won't cook through? Anyone else had
this problem?