OVEN USE
OVEN USE
19
CONVECTION ROAST TIPS AND
TECHNIQUES
ϯ
Do not preheat for Convection Roast.
ϯ
Roast in a low-sided, uncovered pan.
ϯ
When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
ϯ
Use the 2-piece broil pan for roasting uncovered.
ϯ
Use the probe or a meat thermometer to determine
the internal doneness on “END” temperature
(see cooking chart).
ϯ
Double-check the internal temperature of meat or
poultry by inserting meat thermometer into
another position.
ϯ
Large poultry may need to be covered with foil
(and pan roasted) during a portion of the roasting
time to prevent over-browning.
ϯ
After removing the food from the oven, cover
loosely with foil for 10 to 15 minutes before carving,
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temperature by 5° to 10°F (3° to 6° C).
QUICK AND EASY RECIPE TIPS
Converting from standard BAKE to CONVECTION ROAST:
ϯ
Temperature does not have to be lowered.
ϯ
Roasts, large cuts of meat and poultry generally take 10-20% less
cooking time. Check doneness early.
ϯ
Casseroles or pot roasts that are baked covered in CONVECTION
ROAST will cook in about the same amount of time.
CONVECTION ROAST CHART
CONVECTION CAVITY
Summary of Contents for GL1FR24ASSARN
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