Convect Roasting Recommendations; Convect Roasting: Frozen To Finish - Jenn-Air EXPRESSIONS W27400 Use And Care Manual

• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendationsfor roasting and 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 meal serving time.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperatureof meat as welt as t_eelectricalvoltage in your area. Timesare based
on refrigerator cold meat.
• A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
• Do not use a roasting pan with high sides; use pan provided with oven.
• Do not cover meat. Allow the circulating hot air to surround the meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quickly than the thigh area,
placea "foilcap" overthe breast area after desiredbrownnessis reachedto prevent
overbrowning. (See above.)
• A stuffed turkey will require an extra 30 to 60 minutes dependingon size. Stuffing
should reach an internal temperatureof 165°F.
Convect Roasting: Frozen to Finish
Meats(except poultry) may be roasted frozen to finish, Follow these guidelinesfor the
most satisfactory results.
• Use temperatures for roasting fresh meats as recommended by most cookbooks.
Generally, most meats are roasted at 325°F. For best results do not use
temperatures below 300°F.
• Use timesfor roasting fresh meatsgiven in your favoritecookbooks as approximate
guides for roasting frozen meats, Roasting times will vary due to factors such as
coldnessof meat,size, quality, or cut. In general, roastingtimes for frozen to finish
in the convection oven will be approximately the same as fresh to finish in a
conventionalbake oven.
• The guidelines givenfor roasting fresh meats in the convectionoven also apply to
roasting frozen meats.
• Insert meat thermometer or probe midway during the cooking process.
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