Meat, poultry, and fish are often basted while they are cooking in the oven to keep them from drying out and to add flavor. Basting involves covering the food with pan juices, butter, marinade, or sauce.
To keep the oven from losing heat, move the food to the stovetop while basting it. Use a bulb baster, spoon, or brush to pick up juices from the bottom of the pan. Squirt, ladle, or brush the juices over the cooking food.
Return the food to the oven. Repeat the basting at regular intervals.