Convection Roasting
•Tender cuts of meat and poultry can be roasted to a rich golden brown in the convectionoven, Follow general recommendationsfor roasting.
•Refer to convectionmeat roastingchart for recommendedcooking tempera-
ture and time. The chart can serve as a guide to help plan meal serving time.
•Minutesper pound will vary accordingto the size, shape,quality, and initial temperature of meat ,as well as the electrical voltage in your area. Times are based on refrigeratorcold meat.
•A large cut of meat will usually requirefewer minutes per pound to roast than a smallercut of meat.
•Do not usea roastingpan with high sides; usepan providedwith 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 large turkey cooks more quickly than the thigh area, place a "foil cap" overthe breastareaafterdesiredbrownnessisreached to preventoverbrowning.(See above photo.)
•A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuffing shouldreachan internaltemperatureof 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roastedfrozen to finish. Follow these guidelines for the mostsatisfactoryresults.
•Use temperaturesfor roasting fresh meats as recommendedby most cook- books. Generally, most meats are roastedat 325°F. For best results do not usetemperaturesbelow300°F.
•Usetimesfor roastingfresh meatsgivenin your favoritecookbooksas approx- imate guidesfor roastingfrozen meats.Roastingtimeswill vary due to factors such as coldness of meat, size, quality, or cut. In general, roasting times for frozen to finish in the convectionoven will be approximatelythe same as fresh to finish in a radiantbake oven.
•The guidelines given for roasting fresh meats in the convection oven also apply to roastingfrozen meats.
•Insert meatthermometermidway during the cooking process.
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