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• Tender cuts of meat and poultry can be masted to a r_chgolden brawn in the
convectionoven. Followgeneral recommendationsforroastinganduse Convect
Roast.
• Refer to convectionmeat roastingchart for recommendedcookingtemperature
and time. The chart can serve as a guide to helpplan meal serving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat aswell asthe electricalvoltagein your area. Times are based
on refrigerator cold meat.
• A large cut of meat will usually require fewer minutes per poundto roast than a
smaller cut of meet.
• 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 cooksmore quicklythan the thigh area,
placea "foilcap" overthe breast areaafter desiredbrownnessis reachedto prevent
overbrowning. (See above.)
• A stuffedturkey will require an extra 30 to 60 minutes,depending on size. Stuffing
should reach an internal temperature of 185°F,
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozentofinish, Followthese guidelinesforthe
most satisfactoryresults,
• Use temperatures for roastingfresh meatsas recommendedby most cookbooks.
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. Roastingtimes w)})vary due to factors such as
coldnessof meat, size,quality, or cut. In general, roasting timesfor frozen to finish
in the convection oven win be approximately the same as fresh to finish in a
conventional bake oven.
• The guidelines given for roasting fresh meats in the convection oven also applyto
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
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