Convection Roasting Recom-endations(Models S156 and $161 Only)
• Tender cuts of meatand poultry can beroastedto a rich golden brown
inthe convectionoven,Follow generalrecommendationsforroasting.
•Referto convectionmeatroastingchart forrecommendedcookingtempera-
ture and time.The chart canserve as a guide to help planmealserving
time.
•Minutesperpound willvary accordingto the size,shape,quality, and initial
temperatureof meat,as wellas the electrical voltage in yourarea. Times
arebasedon refrigeratorcoldmeat.
•A large cut of meat will usually require fewer minutes per pound to roast
thana smallercut of meat.
• Donot use a roastingpanwith highsides;usepanprovidedwithoven.
•Do notcover meat. Allow the circulatinghot air to surroundthe meat and
sealinthe juices.
•Sincethe breast meaton a large turkey cooks morequicklythan thethigh
area,placea "foilcap"overthe breastareaafterdesiredbrownnessisreached
to preventoverbrowning.(Seeabovephoto.)
•A stuffed turkey will require an extra 30 to 60 minutesdepending on size.
Stuffingshouldreachan internaltemperatureof 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry)may beroastedfrozen to finish.Follow these guidelines
forthemostsatisfactoryresults.
•Usetemperaturesfor roasting freshmeatsasrecommendedby most cook-
books.Generally,mostmeats are roastedat 325°F. For bestresults do not
usetemperaturesbelow300°F.
•Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapprox-
imateguidesforroastingfrozen meats.Roastingtimeswill varydueto factors
such as coldnessofmeat, size, quality,or cut.In general,roasting times
for frozen to finish in the convection oven will be approximatelythe same
asfreshto finishin a radiant bakeoven.
•Theguidelinesgivenforroasting freshmeatsinthe convectionoven also
applyto roastingfrozen meats.
• Insertmeatthermometermidwayduring thecooking process.
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