Convection Roast Tips - GASLAND chef Pro Series Instruction Manual

Convection roast tips

• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chicken or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
Use an oven mitt to remove temperature probe.
• Use the probe or a meat thermometer to determine the internal doneness on
"END" temperature(see cooking chart).
• Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
• Large birds may also need to be covered with foil(and pan roasted) during a
portion of the roasting time to prevent over-browning.
• The minimum safe temperature for stuffing in poultry is 165ºF(74ºC).
• After removing the item from the oven, cover loosely with foil for 10 to 15
minutes before carving if necessary to increase the final foodstuff temperature
by 5°F to 10°F(3°C to 6°C).
1 (844) 538-7890
support@gaslandchef.com
WARNING
BURN HAZARD
Do not touch broil element.
Failure to do so can result in burns.
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