In a Combi-Oven

1. Prepare your roast or bird as you normally would, seasoning and trussing or tying it. Place the roast on your roaster's rack. If your oven comes with a temperature probe, insert it into the thickest part of the roast or the inner thigh of a bird. If it doesn't, you can use a regular or remote meat thermometer.

2. Preheat your oven to your chosen roasting temperature and place the roaster on the rack. Close the door, and set your oven to a steam level of 25 to 30 percent. This level minimizes any loss of moisture, but keeps the oven dry enough to permit the roast to brown normally or a bird to develop a thin, crisp skin.

3. Set the oven to alert you or stop cooking when the temperature probe reports the desired degree of doneness. If your oven didn't come with a probe, follow the timing specified in your recipe and begin monitoring the temperature of your meat as the end of the cooking time gets closer.

4. Open the door when your roast has finished cooking, standing well clear until the steam has dissipated. Remove the bird or roast, and allow it to rest for at least 10 to 15 minutes before carving. For large roasts or a big turkey, resting time can be as long as 35 to 45 minutes.

In a Conventional Oven

1. Prepare your roast or poultry normally, seasoning it and placing it on the rack of your roasting pan. Insert a remote-probe meat thermometer if you have one, or a regular meat thermometer if you don't.

2. Arrange the racks in your oven so the roast can rest on the middle rack without being too close to the top element. Position a second rack in the bottom position, and place a shallow roasting pan or deep baking dish on the lower rack.

3. Preheat your oven to the roasting temperature specified in your favorite recipe. While the oven heats, boil 1 to 2 quarts of water.

4. Pour the boiling water into the empty baking dish once the oven comes up to temperature, then slide your roast onto the middle rack. Close the door.

5. Roast the meat according to the instructions in your recipe. When you reach the last half-hour of the expected roasting time, remove the baking dish from the lower rack if it still contains any water. This dries out the air in the oven, helping your roast brown or your bird's skin become crisp.

6. Remove the roast or bird from the oven once it has cooked to the correct internal temperature, and let it rest for at least 10 to 15 minutes before carving.