anonimoose123 wrote:

> I have a new gas oven and have noticed that with every roast so far
> (chicken, pork) the bottom 1/2 inch of meat does not cook. I've
> checked the oven temperature with a thermometer and no problem there.

Why do you put water in a roasting pan? It won't keep then meat moist.
It will retard cooking. When it evaporates, it creates an area of
lowered temperature under the meat.

Was your old oven a gas oven, too? At what temperature are you
cooking? To what temperature in the meat?

> A friend thinks it's because I use a bit of water at the bottom of the
> roasting pan. But the meat is always on a rack inside the pan so
> doesn't sit in the water. Plus with my old oven (which was alot
> smaller) I did the same and never had a problem with the meat not
> cooking all the way through.

What do you mean by cooking all the way through? To what temperature?
Is the rest of the roast like your old

> I checked the oven instructions and always made sure I positioned the
> roast on the proper oven rack (lower to the bottom of the oven), so
> that's not the problem either.

Try putting the rack higher in the oven. Ovens will be hotter the
higher you go in them.

Pastorio

> Anyone else have this problem? Any ideas on what could be the
> trouble?