On Tue, 07 Oct 2003 16:17:29 -0700, 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.
>
> 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.
>
> 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.
>
> Anyone else have this problem? Any ideas on what could be the
> trouble?

Steamed roast? You might as well boil it. Put it on the bottom of the
pan (no rack), add a little water less than a 1/4 cup. Whatever seasonings or
veggies you use, 1 hour @ 350 then 3-4 hours @ 200... yummy. Make sure you
use a lid that fits your roasting pan or tin foil.

I you have to steam it remember heat rises, your pan is too big, your
oven is too hot or your not cooking it long enough. You could have your
oven on broil but we know you know better.

Tony