I have a brand new gas oven and so far with the roasts I've cooked (chicken & pork) the bottom 1/2 an inch remains uncooked. I've checked the oven temp with a thermometer and seems to be fine.
A friend said it's because I put water in the bottom of the roasting pan, but I've always done that with roasts before without this problem. Besides, I use a rack inside the roasting pan so the meat doesn't sit in the water.
Any ideas on why some of the meat won't cook through? Anyone else had this problem?