Jenn-Air Pro Style PRG3000P Manual page 12

]] Roasting
Roasting Recommendations
# Preheating is not necessary.
• Place tender cuts of meat or poultry on the slotted portion
of the two-piece pan included with the oven. Do not add
water to the pan. Select convection or conventional
roasting. (Less tender cuts of meat need to be cooked by
moist heat in a covered pan using conventional masting.)
• Meats cooked m oven cooking bags, dutch ovens, or
covered roasting pans are best cooked in the conventional
bake oven.
• Do not use a roasting pan with high sides when convection
roasting.
• Place roast fat side up to allow self basting of meat during
roasting.
t, Use a meat thermometer. The tip of the thermometer
should be located in the thickest part of a roast, not
touching fat, bone, or gristle. For turkey insert the tip of the
thermometer into the thickest part of the inner thigh.
€ Allow about 15 minutes "standing time" before carving to
prevent loss of 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 browrmess is reached to prevent over browning.
(See above.)
# 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.
• Recommended roasting temperature is 325°F. For best
results do not use temperatures below 300°F.
• Use times for roasting fresh meats as approximate guides
for convection roasting frozen meats. In general, roasting
times for frozen to finish in the convection oven will be
approximately the same. or a few minutes more per pound,
as fresh to finish in a conventional hake oven.
• Insert meat thermometer rmdv, a_ during the cooking
process.
-,,_ _ "_i .... _': _ ............. _ IntcrnM Temp of Appl'_lt. toolt-x-t Approx. {'on_entlonal
_7_ _* Weight 0b) no preheat Roasting Time ('F) (minutz_ p_r Ib_ I _minutes per lb)
4 to 6 325"
g't .,
t_ 2 to 3
? _ ; 4 to 6 325 °
[ 3 to 4 325 °
8 to 12 325*
7_ 12 to I6 325 °
_'-_;_ _....... _ _ 16 to 20 325 °
2o,o 24 326"
2V_ to 3% 375°
145 ° (rare)
160 ° (medium)
145 ° (rare)
145 ° (rare)
160° (medium)
170 °
170_
180°-185 °
180 ° 185 °
180°- 185*
IgO° 185 °
185 °
30-35
35_0
22-24
30-35
4O-45
33-37
35M.5
16-18
13 16
11-13
9-11
24-28
35-40
40-45
25-28
35-40
45-50
35_0
40-50
21-24
18-21
16-18
14-16
24-3O