Jenn-Air WM27460, WW27430S, W27400S manual Convect Roasting Frozen to Finish

•Tender cuts of meat and poultry can be roasted to a rich golden brown in the convectionoven. Followgeneralrecommendationsfor roastingand use ¢onvect 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 temperatureof meat as welt as t_eelectricalvoltagein your area. Timesare based on refrigeratorcold meat.

•A large cut of meat will usually require fewer minutes per pound to roastthan a smaller cut of meat.

•Do not use a roastingpan with highsides; 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 "foilcap" overthe breastareaafterdesiredbrownnessis reachedto prevent overbrowning. (See above.)

•A stuffedturkey will requirean extra 30to 60 minutes dependingon size. Stuffing should reach an internal temperatureof 165°F.

Convect Roasting: Frozen to Finish

Meats(except poultry)may be roastedfrozento finish, Followthese guidelinesfor the most satisfactory results.

•Usetemperaturesfor roastingfresh meats as recommended by most cookbooks. Generally, most meats are roasted at 325°F. For best results do not use temperatures below 300°F.

•Usetimesfor roasting fresh meatsgiven inyour favoritecookbooksas approximate guides for roasting frozen meats, Roasting times will vary due to factors such as coldnessof meat,size, quality, or cut. In general, roastingtimes for frozento finish

in the convection oven will be approximately the same as fresh to finish in a conventionalbake oven.

•The guidelines givenfor roastingfresh meats in the convectionoven also apply to roastingfrozen meats.

•Insert meat thermometeror probe midway during the cooking process.

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