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• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven, Follow genera_ recommendations for roasting and use Convect
Roast,
• Refer to convection moat 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 ofmeat as well as the electdcal voltage inyour area. Times are based
on refrigerator cold meat.
• A targe out of meat wilt usually require fewer minutes per pound to roast then 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 hotair 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 '!=oi_cap" over the breast area after desired brownnass is reached toprevent
overbmwning. (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.
Convect 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 masted at 325°F. For best resutts do not use
temperatures betow 300°F.
• Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guides for roasting frozen meats. Roasting times will vary due to factors such as
coldness ofmeat, 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 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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