•Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Followgeneralrecommendationsfor roastingand use Convect Roast.
•Refer to convection meat roastingchart 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 electricalvoltagein your area. Times are based on refrigeratorcold 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 circulating hot air to surroundthe meat and seal in the juices.
•Since the breast meat on a large turkey cooks more quickly than the thigh area, place a"foil cap"over the breastareaafterdesiredbrownnessis reachedto prevent overbrowning. (See above.)
•A stuffedturkey will requirean extra 30to 60 minutes dependingon size. Stuffing should reach an internal temperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (except poultry)maybe roastedfrozen to finish, Followthese guidelinesfor the most satisfactoryresults.
•Use temperaturesfor roastingfresh meats as recommendedby most cookbooks, Generally, most meats are roasted at 325°F. For best results do not use temperaturesbelow 300°F.
•Usetimesfor roasting freshmeats giveninyour favoritecookbooksas approximate guidesfor roasting frozen meats. Roastingtimes 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 conventional bake oven.
•The guidelines given for roastingfresh meats in the convectionoven also apply to roastingfrozen meats.
•Insert meat thermometeror probe midway during the cooking process.
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