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IConvection Roasting Recommendations
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Convection Roasting: Frozen To Finish
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• Tendercuts of meat and poultrycan be roastedto a rich
Meats (except poultry) may be roasted frozen to finish.
golden brown in the convection oven. Follow general
Follow these guidelinesfor the most satisfactory results.
recommendationsfor roasting.
• Use temperatures for roasting fresh meats as
• Refer to
convection meat
roasting chart
for
recommended by most cookbooks. Generally, most
recommendedcookingtemperature and time. The chart
meats are roasted at 325°F. For best results do not use
can serve as a guideto help plan meal servingtime.
temperatures below 300°E
• Minutesper poundwill vary accordingto the size, shape,
• Use times for roasting fresh meatsgiven in your favorite
quality,and initialtemperature of meat.Times are based
cookbooks as approximate guides for roasting frozen
on refrigerator cold meat.
meats. Roasting times will vary due to factors such as
coldnessof meat,size,quality,or cut, Ingeneral, roasting
• A large cut of meat will usuallyrequirefewer minutesper
times for frozen to finish in the convection oven will be
pound to roastthan a smaller cut of meat.
approximately the same, or a few minutes more per
• Do not use a roasting pan with high sides; use pan
pound, as fresh to finish in a conventionalbake oven.
providedwith oven.
• The guidelines given for roasting fresh meats in the
• Do not cover meat. Allow the circulating hot air to
convection oven also apply to roastingfrozen meats.
surroundthe meat and seal in the juices.
• Insert meat thermometer midway during the cooking
• Since the breast meat on a large turkey cooks more
process.
quickly than the thigh area, place a "foil cap" over the
breast area after desired brownness is reached to
prevent over browning. (Seeabove).
• A stuffed turkey will require an extra 30 to 60 minutes
depending on size. Stuffing should reach an internal
temperatureof 165°F.
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