Jenn-Air W27100 Manual page 23

• Tender cuts of meat and poultrycan be roasted to a rich golden brown in the
convection oven. Followgeneral recommendations for mastingand useConvect
Roast,
• Refer to convectionmeat roasting chart for recommendedcookingtemperature
and time, The chartcan serve as a guideto help plan meal serving time,
• Minutes per pound will vary accordingto the size, shape, quality, and initial
temperatureof meat as well as the electrical voltage in yourarea. Times are based
on refrigerator cold meat.
• A large cut of meat will usuallyrequirefewer minutesper poundto roastthan a
smallercut of meat.
• Do not use a roastingpan with highsides; use pan providedwith 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 quicklythan the thigh area,
placea "foilcap" overthe breastarea afterdesiredbrownness is reachedto prevent
overbrowning.(See above.)
• A stuffedturkeywill requirean extra. 3 0 to 60 minutesdependingon size. Stuffing
shouldreach an internaltemperature of 165°F.
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozen tofinish. Followthese guidelinesforthe
most satisfactoryresults.
• Use temperaturesfor roastingfreshmeats as recommendedby mostcookbooks.
Generally, most meats are roasted at 325°F. For best results do not use
temperaturesbelow 3O0°F,
• Usetimesforroastingfreshmeatsgiveninyourfavoritecookbooksasapproximate
guidesfor roastingfrozen meats. Roastingtimes will vary due to factorssuchas
coldnessof meat,size, quality,or cut. tngenera.t, r oastingtimes for frozen tofinish
in the convection oven will be approximatelythe same as fresh to finish in a
conventional b ake oven.
• The guidelinesgivenfor roasting fresh meats in the convection oven also applyto
roastingfrozen meats.
• Insert meat thermometermidwayduring the cookingprocess.
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