Jenn-Air WW27110 Use And Care Manual page 22

• Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting and use Convect
Roast.
• Refer to convection meat roasting chart for recommended cooking temperature
and time. The chart can serve as a guide to help plan meal serving time.
• Minutes per pound will vary accordLng 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'_oil cap" over the breast area after desired brownness is reached to prevent
overbrowning. (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.
Convect 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 cookbooks.
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 approximate
guides for roasting frozen meats. Roasting times wilt 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
conventional 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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