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• Tender cuts of meat and poultry can be roastedto a dch go/den brown in the
convectionoven. Followgeneral recommendations for roasting.
• Refer to convection meat roastingchart for recommended cooking temperature
and time. The chart can serve as a guideto helpplan meal servingtime.
• Minutes per pound witl vary accordingto the size, shape, qualfty, and initial
temperatureofmeat as welt as the electricalvoltagein yourarea. Times arebased
on refrigeratorcold meat.
• A large cut of meat will usuallyrequire fewer minutesper poundto roast than a
smatler cut of meat.
• Do not use a roastingpan with high sides; use pan providedwith oven.
• Do notcover meat. Allowthe clmutat_ng 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 breastarea after desiredbrownnessisreachedto prevent
overbrowning. (See above.)
• A stuffedturkeywill requirean extra30 to 60 minutesdependingon size. Stuffing
shouldreachan internal temperatureof 165°F.
Meats (exceptpoultry)may be roastedfrozento finish. Followthese guidelines for the
most satisfactoryresults.
• Use temperaturesfor roasting fresh meats as recommendedby most cookbooks,
Generally, most meats are roasted at 325°F.
For best results do not use
temperaturesbelow 300°F.
• Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximats
guidesfor roasting frozen meats. Roastingtimes wiltvary due to factors such as
coldnessof meat,size, quality,or cut. In general,roastingtimesforfrozen tofinish
in the convectionoven willbe approximately the same or a few more minutesper
pound, as fresh to finishin a conventionalbake oven.
• The guidelinesgivenfor roastingfresh meats in the convectionoven also applyto
roastingfrozen meats.
• Insertmeat thermometermidway duringthe cookingprocess.
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