Tender cuts of meat and poultry can be roasted to a rich golden brown in tl convection oven. Follow general recommendations for roasting.
Referte convection meat roastJngohartfor recommended cookingtemperature a_ 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 init, temperatu reof meat as well as the electrical voltage inyour area. Times are bas_ on refrigerator cold meat.
A large cut of meat will usually require fewer minutes per pound to roast than 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 the juices.
_, Since the breast meat on a large turkey cooks more quickly than the thigh are place a "foil cap" ova rthe breast areaafter desired brownness is reached to prevc over browning. (See above)
,A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuff_ should reach an internal temperature of 165°F.
Con_/ection Roasting': F:_ozen to Finish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines for 1 most satisfactory results.
bUse temperatures for roasting fresh meats as recommended by most oookboo GeneraJly, most meats are roasted at 325°F. For best results do not t temperatures below 300°F.
,Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproxim, guides for roasting frozen meats. Roasting times will vary due to factors such coldness of meat, size, quality, or cut. In general, roastingtimes for frozen to fir in the convection oven will beapproximately the same as fresh to finish in a rad bake oven.
•The guidelines given for roasting fresh meats inthe convection oven also appl roasting frozen meats.
•Insert meat thermometer midway during the cooking process.
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