Cooking Instructions 29
CONVECTION ROASTING
All baking modes can be used to successfully roast in your oven. However, the Convection Roast mode is recommended to produce meats that are deliciously seared on the outside and succulently juicy on the inside in record time.
Foods that are exceptional, when prepared in the Convection Roast mode include: beef, pork, ham, lamb, turkey chicken and Cornish hens.
When preparing meats for convection roasting, use the broiler pan and insert along with the roasting rack. The roasting rack will allow the heat to circulate around the meat.
Figure 24 |
Roasting |
Rack |
Insert |
Broiler Pan |
General Convection Roast Instructions
1When using convection roast, decrease your normal cooking time by 25% to start. Time reductions will vary depending on the amount and type of food to be cooked.
2Using a roasting rack, always roast meats fat side up in a shallow pan. Always use a pan that fits the size of the food being prepared. The broiler pan and insert can be used in most cases. No basting is required when the fat side is up. Do not add water to the pan. It will cause a steamed effect. Roasting is a dry heat process.
3Poultry should be placed breast side up, on a rack in a shallow pan that fits the size of the food. Again, the broiler pan and insert accompanying the oven can be used. Poultry can be basted with butter, margarine or oil before and during roasting.
4For Convection Roasting, pans with tall sides are not recommended. They interfere with the circulation of heated air over the food.
5When using a meat thermometer, insert the probe half way into the center of the thickest portion of the meat. (For poultry, insert the thermometer probe between the body and leg into the thickest part of the inner thigh). To ensure an accurate reading, the tip of the probe should not touch the bone, fat or gristle. Check the meat thermometer 2/3 of the way through the recommended roasting time. After reading the meat thermometer once, insert it a ½ inch further, then take a second reading. If the second reading registers below the first, continue cooking the meat.
6Remove meats from the oven when the thermometer registers 5°F to 10°F below the desired temperature. The meat will continue to cook after removal. Allow 15 to 20 minutes after roasting in order to make carving easier.
