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• Tender cuts of meat and poultry can be roasted to a dch golden brown in the
convectionoven. Followgeneral recommendations for roasting.
• Refer to convection meat roastingchert for recommendedcookingtemperature
and time. The chart can serveas a guideto help plan meal servingtime.
• Minutes per pound will vary accordingto the size, shape, quality, and initial
temperatureof meat as well as the electricalvoltagein yourarea. Timesare based
on refrigeratorcold meat.
• A large cut of meat will usuallyrequirefewer minutesper poundto roast than a
smaller cut of meat.
• Do not use a roastingpan with high sides; use pan providedwith oven.
• Do not cover meat. Allowthe circulatinghot air to surroundthe meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quicklythan the thigh area,
place a "foilcap" overthebreastarea afterdesiredbrownnessisreachedto prevent
overbrowning. (See above.)
• A stuffedturkeywill requirean extra 30 to 60 minutesdependingon size. Stuffing
should reach an internal temperature of t65°F.
Convect Roasting: Frozen to Finish
Meats (except poultry) may be roastedfrozento finish. Followthese guidelinesforthe
most satisfactoryresults.
• Use temperaturesfor roasting fresh meats as recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F.
For best results do not use
temperaturesbelow 300°F.
• Usetimesfor roasting fresh meatsgiven inyourfavoritecookbooksas approximate
guides for roastingfrozen meats. Roastingtimes will vary due to factorssuch as
coldnessof meat,size, quality,or cut. In general,roastingtimesfor frozento finish
in the convectionoven will be approximately the same or a few more minutesper
pound, as fresh to finishin a conventionalbake oven.
• The guidelinesgivenfor roasting fresh meats in the convectionoven also applyto
roastingfrozen meats.
• Insertmeat thermometermidwayduringthe cooking process.
3O
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