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Convection Roasting Recom-endations
(Models S156 and $161 Only)
• Tender cuts of meat and poultry can be roasted to a rich golden brown
inthe convectionoven,Followgeneralrecommendationsfor roasting.
• Referto convectionmeatroastingchartfor recommendedcookingtempera-
ture and time. The chart can serve as a guide to help plan meal serving
time.
• Minutesper poundwill varyaccordingto the size,shape,quality, and initial
temperatureof meat,as well as the electricalvoltage in your area. Times
arebasedon refrigeratorcoldmeat.
• A large cut of meat will usually requirefewer minutes per pound to roast
thana smallercutof meat.
• Do not usea roastingpan withhigh sides;usepan providedwith oven.
• Do not cover meat.Allow the circulatinghot air to surroundthe meat and
seal in the juices.
• Since the breastmeaton a large turkey cooksmore quicklythan the thigh
area,placea"foilcap" overthebreastareaafterdesiredbrownnessisreached
to preventoverbrowning.(Seeabovephoto.)
• A stuffedturkey will require an extra 30 to 60 minutesdependingon size.
Stuffingshouldreachan internaltemperatureof 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roastedfrozen to finish. Follow these guidelines
forthe mostsatisfactoryresults.
• Use temperaturesfor roastingfresh meatsas recommendedby mostcook-
books.Generally,mostmeatsare roastedat 325°F. Forbestresultsdo not
usetemperaturesbelow300°F.
• Usetimesfor roastingfresh meatsgiveninyourfavoritecookbooksasapprox-
imateguidesforroastingfrozen meats.Roastingtimeswill varyduetofactors
such as coldnessof meat, size, quality, or cut. In general, roasting times
for frozen to finish in the convectionoven will be approximatelythe same
asfreshtofinishin a radiantbakeoven.
• The guidelines givenfor roastingfresh meats in the convectionoven also
applyto roastingfrozenmeats.
• Insert meatthermometermidwayduringthecookingprocess.
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