Filter
Top Products
• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Followgeneral recommendationsfor roastingand use Convect
Roast.
• Refer to convection meat roasting chart 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 meataswellas the electricalvoltage inyour area. Timesarebased
on refrigeratorcold meat.
• A large cut of meat will usually requirefewer 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 circulatinghot 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 "foil cap"overthe breastareaafterdesiredbrownnessisreachedto prevent
overbrowning. (See above.)
• A stuffedturkey will require anextra 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 recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
• Usetimes for roastingfreshmeatsgiven inyour favoritecookbooksasapproximate
guides for roasting frozen meats. Roasting times will vary due to factors such as
coldnessof meat,size,quality,orcut. In general, roastingtimes forfrozento 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 inthe convectionoven also apply to
roastingfrozen meats.
• Insert meat thermometer midway during the cooking process.
36