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White meat, like that from breasts and wings, is very lean and can dry out easily. To prevent this, it should be cooked to 163° internal temperature and allowed to rest for at least 10 minutes before serving. Dark meat, like that from the leg and thigh, contains more connective tissue which doesn’t start breaking down until a little warmer, around 175° internal temperature. As this tissue breaks down, it also moistens the meat, so dark meat is best at this higher temperature. By cutting the whole chicken into its main parts, you can use a meat thermometer in the white meat to monitor its temperature, remove it at 163, put the thermometer into the dark meat and continue cooking until it reaches 175. The Frigidaire Professional Range comes with a built-in meat thermometer and you can simply set the temperature you want to cook to, instead of guessing how long.
“Cold oil, hot pan” is the key to preventing food from sticking, and it works especially well when roasting potatoes. Always preheat your roasting pans with the oven, before adding food, and coat your food in a small amount of oil. Pans should heat for at least 10 minutes after the oven reaches your cooking temperature. The Frigidaire Professional Range has PowerPlus® Preheat technology, which gets up to temperature in only a few minutes. This is super handy, especially when combined with convection roasting, which also cuts cook time down.