How to Use a Roasting Pan
Using a Roasting Pan:
Place the meat rack in the roasting pan.
Some models of roasting pans do not include a rack and instead have ribs on the bottom of the pan to elevate the meat.
Place the meat to be roasted on the rack.
Center the meat in the pan. Leave 2 to 3 inches from the edges of the pan all around the meat. This allows heat to circulate and evenly cook the meat.
Place the roaster on the center rack in a preheated oven.
Follow the recipe for the desired oven temperature and cooking time.
Cover the meat with the lid or with tented aluminum foil.
A covered roasting pan will cook foods faster than an uncovered roaster. A covered roaster creates a mini-oven inside your regular oven. If browning is occurring too quickly before the meat is cooked to the desired temperature, cover the pan with the lid or aluminum foil.
Allow the meat to rest in the pan for 5 to 10 minutes after it is removed from the oven.
Transfer the meat to a platter and allow it to rest for another five minutes. This will help to distribute the natural juices throughout the meat. Cutting the meat too soon will let the juices come out on your cutting board, and you won’t get to enjoy eating them.