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• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convectionoven. Follow general recommendations for roasting.
• Refer to convectionmeat roasting chart for recommendedcookingtemperature
and time. The chart can serve as a guide to help plan meal serving time.
• Minutes per pound will vary accordingto the size, shape, quality, and initial
temperatureof meat. Times are based on refrigeratorcold meat.
• A large cut of meat will usually require fewer minutes per pound to roastthan a
smaller cut of meat.
• Do not use a roastingpan with high sides; use pan providedwith oven.
• Do not cover meat. Allowthe cimulatinghot air to surroundthe meat and seal in
the juices.
• Since the breast meet on a large turkey cooks more quickly then the thigh erea,
place a "foil cap"over the breast area after desired brownness Isreached to prevent
over browning. (See above.)
• A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuffing
should reach an internal temperature of 165°F.
Meats (except poultry)may be roastedfrozen to finish. Followthese guidelines for the
mostsatisfactoryresults.
• Usetemperaturesfor roastingfresh meats as recommendedby most cookbooks.
Generally, most meats are roasted at 325°F.
For best resuits do not use
temperaturesbelow 300°F.
• UsetJmesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guidesfor roastingfrozen meats. Roastingtimeswill vary due to factors such as
coldnessof meat, size,quality, or cut. In general,roasting timesfor frozen tofinish
inthe convectionoven willbe approximately the same, or a few minutesmore per
pound,as freshto finishin a conventionalbake oven.
• The gui_lines given for roastingfresh meats in the convection oven also apply to
roastingfrozen meats.
• Insert meat thermometermidwayduringthe cookingprocess.
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