•Tender cuts of meat and poultrycan be roasted to a rich golden brown in the
convectionoven. Followgeneral recommendationsfor mastingand useConvect Roast,
•Refer to convectionmeat roasting chart for recommendedcookingtemperature and time, The chartcan serve as a guideto help plan meal serving time,
•Minutes per pound will vary accordingto the size, shape, quality, and initial temperatureof meat as well as the electrical voltage in yourarea. Times are based on refrigeratorcold meat.
•A large cut of meat will usuallyrequirefewer minutesper poundto roastthan a smallercut of meat.
•Do not use a roastingpan with highsides; use pan 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 quicklythan the thigh area, placea "foilcap" overthe breastarea afterdesiredbrownnessis reachedto prevent overbrowning.(See above.)
•A stuffedturkeywill requirean extra.30 to 60 minutesdependingon size. Stuffing shouldreach an internaltemperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozen tofinish. Followthese guidelinesforthe most satisfactoryresults.
•Use temperaturesfor roastingfreshmeats as recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F. For best results do not use temperaturesbelow 3O0°F,
•Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate guidesfor roastingfrozen meats. Roastingtimes will vary due to factorssuchas coldnessof meat,size, quality,or cut. tngenera.t,roastingtimes for frozen tofinish
in the convection oven will be approximatelythe same as fresh to finish in a conventionalbake oven.
•The guidelinesgivenfor roastingfresh meats in the convectionoven also applyto roastingfrozen meats.
•Insert meat thermometermidwayduring the cookingprocess.
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