Filter
Top Products
• Tendercuts of meatand poultrycan be roastedto a rich golden brownin the
convectionoven. Followgeneralrecommendationsfor mastingand useConvect
Roast,
• Refer to convectionmeat roastingchartfor recommendedcookingtemperature
and time, The chartcan serveas a guideto helpplanmealservingtime,
• Minutesper pound will vary accordingto the size, shape, quality,and initial
temperatureof meatas wellasthe electricalvoltagein yourarea. Timesare based
on refrigeratorcoldmeat.
• A largecut of meat willusuallyrequirefewer minutesper poundto roastthan a
smallercutof meat.
• Do notusea roastingpanwith highsides;usepan providedwithoven.
• Do not cover meat. Allow thecirculatinghot air to surround themeat and seal in
thejuices.
• Sincethe breast meaton a largeturkeycooksmorequicklythanthe thigharea,
placea "foilcap"overthebreastareaafterdesiredbrownnessisreachedtoprevent
overbrowning.(See above.)
• Astuffedturkeywill requireanextra.30 to60 minutesdependingonsize. Stuffing
shouldreachan internaltemperatureof 165°F.
Convect Roasting: Frozen to Finish
Meats(exceptpoultry)mayberoastedfrozentofinish. Followtheseguidelinesforthe
mostsatisfactoryresults.
• Usetemperaturesfor roastingfreshmeatsas recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F. For best results do not use
temperaturesbelow3O0°F,
• Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guidesfor roastingfrozen meats. Roastingtimeswillvarydueto factorssuchas
coldnessofmeat,size, quality,or cut. tngenera.t,roastingtimes for frozentofinish
in the convectionoven will be approximatelythe same as fresh to finish in a
conventionalbake oven.
• The guidelinesgivenfor roastingfresh meats intheconvectionovenalsoapplyto
roastingfrozen meats.
• Insert meatthermometermidwayduringthe cookingprocess.
22