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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 convectionmeatroastingchart for recommendedcookingtempera-
ture and time. The chart can serve as a guide to help plan meal serving
time.
• Minutesper pound will varyaccordingto the size,shape,quality, and initial
temperatureof meat,as well as the electricalvoltage in your area. Times
are basedon refrigeratorcold meat.
• A large cut of meat will usually requirefewer minutes per pound to roast
thana smallercut of meat.
• Do not usea roastingpan with high sides;usepan providedwith oven.
• Do not cover meat. Allow the circulating hot air to surround the meat and
seal in the juices.
• Since the breast meaton a large turkey cooks more quicklythan the thigh
area,placea"foil cap" overthe breastareaafterdesiredbrownnessisreached
to preventoverbrowning.(Seeabovephoto.)
• A stuffedturkey will require an extra 30 to 60 minutesdepending on size.
Stuffing shouldreachan internaltemperatureof 165°F.
Convection Roasting: Frozen to Finish
Meats (except poultry) may be roastedfrozen to finish. Follow these guidelines
forthe mostsatisfactoryresults.
• Use temperaturesfor roasting fresh meatsas recommendedby most cook-
books.Generally,mostmeatsare roastedat 325°F. Forbestresultsdo not
usetemperaturesbelow300°F.
• Usetimesfor roastingfresh meatsgiveninyour favoritecookbooksasapprox-
imateguidesforroastingfrozen meats.Roastingtimeswill vary dueto factors
such as coldness of meat, size, quality, or cut. In general, roasting times
for frozen to finish in the convectionoven will be approximatelythe same
asfreshtofinishin a radiantbake oven.
• The guidelines givenfor roastingfresh meats in the convectionoven also
apply to roastingfrozen meats.
• Insert meatthermometermidwayduring the cooking process.
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