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• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Followgeneralrecommendationsfor roastingand use Convect
Roast.
• Refer to convection meat roastingchart 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 meatas well asthe electricalvoltagein your area. Times are based
on refrigeratorcold meat.
• A large cut of meat will usually requirefewer minutesper pound to roast than a
smaller cut of meat.
• Donot use a roasting pan with high sides; use pan provided with oven.
• Donot cover meat. Allow the circulating hotair to surroundthe meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a"foil cap"over the breastareaafterdesiredbrownnessisreachedto prevent
overbrowning. (See above.)
• A stuffedturkey will requirean extra 30to 60 minutes dependingon size. Stuffing
should reach an internal temperatureof 165°F.
ConvectRoasting:Frozento Finish
Meats (exceptpoultry)maybe roastedfrozen to finish, Followthese guidelinesfor the
most satisfactoryresults.
• Use temperaturesfor roastingfresh meats as recommendedby mostcookbooks,
Generally, most meats are roasted at 325°F. For best results do not use
temperaturesbelow 300°F.
• Usetimesfor roastingfreshmeats giveninyour favoritecookbooksasapproximate
guidesfor roasting frozenmeats. Roastingtimes 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 bakeoven.
• The guidelinesgiven for roastingfresh meats in the convectionoven alsoapply to
roastingfrozen meats.
• Insertmeat thermometeror probe midwayduring the cooking process.
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