Convection Roasting Recommendations
•Tender cuts of meat and poultry can be roasted to a rich golden brown in the convection oven. Follow general recommendations for roasting.
•Referto convection meatroasting chartfor recommended cookingtemperature 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 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, place a"foil cap" over the breast area after desired brownness is reached to prevent over browning. (See above)
•A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuffing should reach an internal temperature of 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines for the most satisfactory results.
•Use temperatures 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, orcut. In general, roasting times for frozen to finish inthe convection oven will be approximately the same as fresh to finish ina radiant bake oven.
•The guidelines given for roasting fresh meats in the convection oven also apply to roasting frozen meats.
•Insert meat thermometer or probe midway during the cooking process.
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