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Tender cuts of meat and poultry can be roasted to a rich golden brown in tl
convection oven. Follow general recommendations for roasting.
Referte convection meatroastJngohartforrecommended cookingtemperaturea_
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 init,
temperatureof meat aswell asthe electricalvoltage inyour area. Times are bas_
on refrigerator cold meat.
A large cut of meat will usually require fewer minutes per pound to roast than
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
thejuices.
_, Since the breast meat on a large turkey cooks more quickly than the thigh are
placea "foilcap"ova rthe breast areaafter desired brownnessisreached toprevc
over browning. (See above)
, A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuff_
should reach an internal temperature of 165°F.
Con_/ection Roasting': F:_ozen to Finish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelinesfor 1
most satisfactory results.
b Use temperatures for roasting fresh meats as recommended by most oookboo
GeneraJly, most meats are roasted at 325°F. For best results do not t
temperatures below 300°F.
, Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproxim,
guides for roasting frozen meats. Roastingtimes will vary due to factors such
coldness of meat, size,quality,or cut. Ingeneral, roastingtimes forfrozen to fir
in the convection ovenwill beapproximately the same asfresh to finish in a rad
bake oven.
• The guidelines given for roasting fresh meats inthe convection oven also appl
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
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