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• Tender cutsof meat and poultrycan be reastedto a richgoldenbrowninthe convect
oven. Follow general recommendations for roasting.
• Refer to convectmeat mastingchart for recommendedcookingtemperatureand
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 as well as the electricalvoltagein yourarea. Timesare based
on refrigeratorcold meat.
• A large cut of meat will usuallyrequirefewer minutesper poundto roast than a
smallercut of meat.
• Do not use a roastingpan with high sides; use pan providedwith oven.
• Do not cover meat. Allowthe circulatinghot airto surroundthe meat and seal in
the juices.
• Since the breast meat on a large turkey cooks more quicklythan the thigh area,
placea "foilcap"overthe breastareaafter desiredbrownnessis reachedtoprevent
over browning.(See above)
• A stuffedturkeywill requirean extra 30 to 60 minutesdependingon size. Stuffing
shouldreach an intemal temperatureof 165°F.
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozento finish. Followthese guidelinesfor the
most satisfactoryresults.
• Use temperatures for mastingfresh meats as recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F.
For best results do not use
temperaturesbelow300°F.
• Usetimes for roasting fresh meatsgiveninyourfavoritecookbooks as approximate
guidesfor roastingfrozen meats. Roastingtimeswill vary due to factors such as
coldnessof meat, size,quality,or cut. In general, roastingtimesfor frozen to finish
in the convect oven will be approximatelythe same as fresh to finish in a
conventional b ake oven.
• The guidelinesgiven for mastingfresh meats in the convectoven also apply to
roastingfrozen meats.
• Insert meat thermometermidway duringthe cookingprocess.
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