Jenn-Air SEG196 Use And Care Manual page 37

• Tender cuts of meat and poultry can be roastedto a rich golden brown in the
convectionoven. Fonowgeneral recommendations for roasting.
• Refer to convectionmeat roastingchart for recommendedcookingtemperature
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 meatas wellas the electricalvoltagein yourarea. Times are based
on refdgeratorcold meat.
• A large cut of meat will usuallyrequire fewer minutesper poundto roastthan a
smaltercut 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 quickly than the thigh area,
place a "foilcap"over the breast area after desired brownness isreached to prevent
over browning, (See above)
• A stuffed turkey witl require an extra 30 to 60 minutes depending on size. Stuffing
should reach an internal temperature of 165°F.
Meats (exceptpoultry) may be roastedfrozen to finish. Followthese guidelinesfor the
mostsatisfactory results.
• Use temperaturesfor roastingfresh meats as recommendedby most cookbooks.
Generally, most meats are roasted at 325°F, For best results do not use
temperaturesbelow 300°F.
• Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guidesfor roastingfrozen meats. Roastingtimes will vary due to factorssuch as
coldness of meat,size, quality,orcut. In general,roastingtimesfor frozento finish
inthe convectionoven willbe approximately thesame as freshto finishin a radiant
bake oven.
• The guidelinesgivenfor roasting fresh meats in the convectionoven also applyto
roastingfrozen meats.
• insert meat thermometermidwayduringthe cookingprocess.
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