•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 recommended cooking temperature and time. The chart can serve as a guide to help plan meal servingtime.
•Minutes per pound will vary according to the size, shape, quality, and initial temperatureof meatas well as the electricalvoltage inyour area. Times arebased on refrigeratorcold meat.
•A large cut of meat will usually requirefewer 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 large turkey cooks more quickly than the thigh area, placea "foil cap" overthe breastareaafterdesiredbrownnessis reachedto prevent overbrowning. (See above.)
•A stuffedturkey will require anextra 30to 60 minutes,dependingon size. Stuffing should reach an internal temperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (except poultry)may be roastedfrozento finish. Followthese guidelinesfor the most satisfactory results.
•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 inyour favoritecookbooksas approximate guides for roasting frozen meats. Roasting times will vary due to factors such as coldnessof meat,size, quality, orcut. In general, roastingtimes for frozento finish
in the convection oven will be approximately the same as fresh to finish in a conventional bake oven.
•The guidelines given for roastingfresh meats inthe convectionoven also apply to roastingfrozen meats.
•Insert meat thermometer midway during the cooking process.
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