Convect Roasting Recommendations; Convect Roasting: Frozen To Finish - Jenn-Air SVE47600 Use And Care Manual

• Tender cuts of meat and poultry can be masted to a r_chgolden brawn in the
convection oven. Followgeneral recommendations for roastingand use Convect
Roast.
• 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
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 meet.
• 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 "foil cap" overthe breast area after desired brownnessis reachedto 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 185°F,
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)may be roastedfrozento finish, Followthese guidelines for the
most satisfactory results,
• Use temperatures for roastingfresh meatsas 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 favoritecookbooks as approximate
guides for roasting frozen meats. Roasting times w)})vary due to factors such as
coldnessof meat, size, quality, or cut. In general, roasting times for frozen to finish
in the convection oven win 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 applyto
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
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