Jenn-Air SVD48600 manual Convect Roasting Frozen to Finish

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Tender cuts of meat and poultry can be roasted to a rich golden brown in the convection oven, Follow general recommendations for roasting and use Convect Roast.

Refer to convection meat roasting chart for recommended cooking temperature and time. The chart can serve as a guide to help plan meal serving time.

Minutes per pound will vary according to the size, shape, quality, and initial temperature of meat as well as the electrical voltage inyour area. Times are based on refrigerator cold meat.

A large cut of meat will usually require fewer minutes per pound to roast than a smaller cut of meat.

Do not use a roasting pan with high sides; use pan provided with oven.

Do not cover meat. Allow the cLrculatinghot air to surround the meat and seal in the juices.

Since the breast meat on a large turkey cooks more quickly than the thigh area,

placea "foil cap" over the breast area after desired brownness is reachedto prevent overbrowning. (See above.)

A stuffed turkey will require an extra 30 to 60 minutes, depending onsize, Stuffing should reach an internal temperature of 16F.

Convect Roasting: Frozen to Finish

Meats (except poultry) may be roastedfrozen to finish. Follow these guidelinesfor the most satisfactory results.

Usetemperatures for roasting fresh meats as recommended by most cookbooks. Generally, most meats are roasted at 325°F. For best results do not use temperatures below 300°F.

Usetimes for roasting fresh meats given inyour favorite cookbooks as approximate guides for roasting frozen meats. Roasting times will vary due to factors such as coldness of meat, size, quality, or cut. In general, roasting times for frozen to finish in the convection oven will be approximately the same as fresh to finish in a conventional bake oven.

The guidelines given for roasting fresh meats in the convection oven also apply to roasting frozen meats.

Insert meat thermometer midway during the cooking process.

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Contents EmJENN-AIR What to do if YOU Smell GAS Jenn-Air Customer Assistance Appliance Usage Read before operating your range Fire Hazard Page Important Safety Notice and Warning Date Purchased Air Grille Ve ntilation System To adjust surface burner air shutter some models Rec essat cent ero f v alve st em and engag e Bl ad e with slo t in a djustingsc rewE p rop er fla m e siz e a t M eal se ttin g Damage to these areas Food To Install Burner Module To Install Grill Module To Remove Grill ModuleNever Leave Grill Unattended During Grill Operation Page Page Grill Burner Porcelain Burner BasinGrease Container To program Function PadsNumber Pads Oven Light Pad Control PanelPage For recommendationsfor specificfoods Different Racks Page To set Timer To cancel TimerI000 To set oven to start immediately and shut off automatically1g3o o Page IcooKSS For ConventionalBake use the Bake PadUse convectionbakingfor breads, cakes, cookies and pies Page Preheating is not necessary Page Convect Roasting Frozen to Finish Here are a few examples of times and temperatures KVE Use the Convect Roast Pad for best results00 H. L= Page Do not Attempt to CLEAN, RUB, or Applywater to Gasketon Oven To set oven to start cleaning immediately Omit steps 4 & 5 if you wish cleaningto begin immediatelyZoo To cancel self-clean Touch Cancel Off Pad Page Page Page Page To adjust Griddle Model AG302 Wok- Model AO142If ventilation system is not capturing smoke efficiently Check rack position Voltage into house may be low JENN-AIR If baking results differ from previous oven
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