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?

Here's my guess:

The convection of the hot gases is more aggressive
or more directed in the new oven compared to your old
one.

The heated air goes up over the sides of the pan,
sideways to the food, and then up to the oven vent without
disturbing the cooler air below the rim of the pan, which
is further cooled by evaporation of the water in the pan.

Try losing the water, then using a shallower pan or a
higher rack or both, then give up and buy yourself a real
convection oven.

--Blair
"Eat out."