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?

never had this problem but i do regularly baste my joint and also turn
it over at least once during the roasting.

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

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