Roasting. An easy cooking technique. Our roasting pans and your ovens do most of the work. Large cuts of meat, whole poultry, most bulb and root vegetables. Roasting meats at low temperature, high temperature, or a combination depends on the meat and personal taste. The objective of each is to retain as much moisture as possible while providing texture and color. Basting helps provide moisture. Let meat sit for some minutes after removing from the oven before slicing and serving.