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Convection Roasting Recommendations
(Selected Models Only)
• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting.
• Refer to convection meat roasting chart for recommended cooking tempera-
ture 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 as well as the electrical voltage in your 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 circulating hot 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,
place a "foil cap" over the breast area after desired brownness is reached to
prevent overbrowning. (See above photo.)
• A stuffed turkey will require an extra 30 to 60 minutes depending on size.
Stuffing should reach an internal temperature of 165°F.
Convection " •
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 cook-
books. Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
• Use times for roasting fresh meats given in your favorite cookbooks as approx-
imate guides for roasting frozen meats. Roasting times 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 radiant 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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