Blair P. Houghton > wrote in message >. ..
> 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."


The roasting pan I've always used is a fairly small pan, but tall (3 -
1/2 inches high). Worked fine in the old oven, but as you say may not
be the right pan for the new one. Thank you, I'll try a more shallow
roasting pan next time (w/o the water).