Jenn-Air S136-C Use And Care Manual page 28

Convection Roasting Recommendations
(Model S156-C Only)
• Tender cuts of meat and poultry can be roasted to a rich golden brown
in the convection oven. Follow general recommendations for roasting.
• Refer to convection meat roasting chart for recommended cooking tempera-
ture 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
temperature of meat as well as the electrical voltage in your area. Times
are 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, place a "foil cap" over the breast area after desired brownness is reached
to prevent overbrowning. (See above photo.)
• A stuffed turkey will require an extra 30 to 60 minutes depending on size.
Stuffing should reach an internal temperature of 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines
for the most satisfactory results.
• Use temperatures for roasting fresh meats as recommended by most cook-
books. Generally, most meats are roasted at 325°F. For best results do not
use temperatures below 300 ° F.
• Use times for roasting fresh meats given in your favorite cookbooks as approx-
imate guides for roasting frozen meats. Roasting times will vary due to factors
such as coldness of meat, size, quality, or cut. In general, roasting times
for frozen to finish in the convection oven will be approximately the same
as fresh to finish in a radiant bake oven.
• The guidelines given for roasting fresh meats in the convection oven also
apply to roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
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