Techniques and Recipes

Roast Mode

FOR THAT “FALL APART” TEXTURE

Slow roast or braise less tender cuts of meat like chuck roasts, lamb shanks,

pot roasts, and stew meat to delicate, fall-o-the-bone texture. In this mode,

the majority of the heat comes from the broil element, with some help from

the bake elements. Roast Mode is designed for use on a single rack at a time.

If you enjoy braising, roast the meat a day or two before you plan on serving it,

and after it has cooled, cover and leave it overnight in the refrigerator, still in the

braising liquid. The ﬂavor will improve as it sits and you can reheat it just before

serving on the stove top over medium low heat.

ROAST MODE REVIEW

– Cook on single rack only

– Top and bottom heat for long, slow

roasting of less tender cuts

– Ideal for chuck roast, lamb shanks,

Cornish game hens

– Temperature probe may be used

ROAST