Filter
Top Products
• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven, Follow general recommendations for roasting and 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 serving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat aswell asthe 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 cLrculatinghot 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 "foilcap"over the breast areaafter desired brownnessis reachedto prevent
overbrowning. (See above.)
• A stuffed turkey will require an extra 30 to60 minutes,depending onsize, Stuffing
should reach an internal temperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozen to finish. Follow these guidelinesfor the
most satisfactory results.
• Usetemperatures 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.
• Usetimesfor roastingfresh meats given inyour favoritecookbooks asapproximate
guides for roasting frozen meats. Roastingtimes will vary due to factors such as
coldness of meat, size, quality, or cut. In general, roasting times for frozen to finish
in the convection oven will be approximately the same as fresh to finish in a
conventional bake oven.
• The guidelines givenfor roasting fresh meats in the convection oven also apply to
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
36