Jenn-Air SCE30600 manual Convect Roasting Frozen to Finish

•Tender cuts of meat and poultry can be roasted to a rich golden brown in the

convectionoven. Followgeneral recommendationsfor roastingand use Convect Roast.

•Refer to convection meat roasting chart for recommendedcooking temperature and time. The chart can serve as a guideto help plan meal serving time.

•Minutes per pound will vary according to the size, shape, quality and initial temperatureof meatas well as the electricalvoltag_ in your area, Times arebased on refrigerator cold meat.

•A large cut of meat will usua}lyrequire 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 circulating hot air to surround the meat and seal in the juices.

•Since the breast meat on a largeturkey cooks more quickly than the thigh area, placea"foil cap" overthe breastareaafterdesiredbrownnessis reachedto prevent everbrowning. (See above.)

•A stuffedturkey winrequirean extra 30to 60 minutes,dependingon size. Stuffing should reach an internal temperature of 165°F.

Convect Roasting: Frozen to Finish

Meats (except poultry)maybe roastedfrozento finish. Followthese guidelinesfor the most sat(sfactoryresults.

•Usetemperaturesfor roastingfresh meats as recommendedby most cookbooks. Generally, most meats are roasted at 325°F. For best results do not use temperatures below 300°F.

•Usetimes for roasting fresh meatsgiven inyourfavorite cookbooksas approximate guidesfor roasting frozen meats. Roastingtimes wilt vary due to factors such as coldnessof meat, size,quality, or cut. In general, roastingtimes for frozento finish

in the convection oven will be approximatelythe same as fresh to finish in a conventionalbake oven.

•The guidelinesgiven for roastingfresh meats in the convectionoven also apply to roasting frozen meats.

•insert meat thermometermidway during the cooking process.

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