•Tender cuts of meat and poultry can be roasted to a rich golden brown in the convection oven, Follow general recommendations for roasting and 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 serving time.
•Minutes per pound will vary according to the size, shape, quality, and initial temperature of meat as well as the electrical voltage inyour area. Times are based on refrigerator cold meat.
•A large cut of meat will usually require 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 cLrculatinghot 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" over the breast area after desired brownness is reachedto prevent overbrowning. (See above.)
•A stuffed turkey will require an extra 30 to 60 minutes, depending onsize, Stuffing should reach an internal temperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (except poultry) may be roastedfrozen to finish. Follow these guidelinesfor the most satisfactory results.
•Usetemperatures for roasting fresh meats as recommended by most cookbooks. Generally, most meats are roasted at 325°F. For best results do not use temperatures below 300°F.
•Usetimes for roasting fresh meats given inyour favorite cookbooks as approximate guides for roasting frozen meats. Roasting times will vary due to factors such as coldness of meat, size, quality, or cut. In general, roasting times for frozen to finish in the convection oven will be approximately the same as fresh to finish in a conventional bake oven.
•The guidelines given for roasting fresh meats in the convection oven also apply to roasting frozen meats.
•Insert meat thermometer midway during the cooking process.
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