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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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08-10-2003, 01:44 AM
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new oven, bottom of roast is raw
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? 
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17-10-2003, 03:50 AM
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new oven, bottom of roast is raw
paula wrote:
never had this problem but i do regularly baste my joint and also turn it over at least once during the roasting. Does that keep it from canoeing? -- The Iron Muffin DEAD FREAKS UNITE Who are you? Where are you? How are you?
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