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• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Followgeneralrecommendationsfor roastingand use ¢onvect
Roast.
• Refer to convection meat roasting chart for recommended cooking temperature
and time. The chart can serve as a guide to help plan mealserving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperatureofmeatasweltas t_eelectricalvoltagein your area. Timesare based
on refrigeratorcold meat.
• A largecut of meat will usually require fewer minutes per pound to roastthan a
smaller cut of meat.
• Do not use a roastingpan with highsides; use pan provided with oven.
• Do not cover meat. Allow the circulating hot air to surroundthe meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
placea "foilcap"overthe breastareaafterdesiredbrownnessis reachedto prevent
overbrowning.(See above.)
• A stuffedturkey will requirean extra 30to 60 minutes dependingon size. Stuffing
should reach an internal temperatureof 165°F.
Convect Roasting:Frozen to Finish
Meats(except poultry)may be roastedfrozento finish, Followthese guidelinesfor the
most satisfactory results.
• Usetemperaturesfor roastingfresh meats as recommended bymost cookbooks.
Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
• Usetimesfor roastingfreshmeatsgiveninyour favoritecookbooksas approximate
guides for roastingfrozen meats, Roasting timeswill vary due to factors such as
coldnessof meat,size, quality,or cut. Ingeneral, roastingtimesfor frozento finish
in the convection oven will be approximately the same as fresh to finish in a
conventionalbake oven.
• Theguidelines givenfor roastingfresh meats in the convectionovenalso apply to
roastingfrozen meats.
• Insert meat thermometeror probe midway during the cooking process.
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