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Convection Roasting Recommendations
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• -render cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting.
• Refertoconvectionmeatroastingchartforrecommendedcookingtemperatureand
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 ofmeat 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
thejuices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
placea"foil cap"overthe breastarea after desiredbrownness isreached 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 forroasting fresh meatsgiven inyourfavorite cookbooks as approximate
guides for roasting frozen meats. Roasting times willvary due to factors such as
coldness ofmeat, size, quality, or cut. In general, roasting times for frozen to finish
in theconvection oven will be approximately thesame as fresh tofinish in a radiant
bake oven.
• The guidelines given for roasting fresh meats in the convection oven also apply to
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
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