GB
20
Convection Roast Tips and Techniques
• Preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with
kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the internal doneness on “END”
temperature (see cooking chart).
• Double-check the internal temperature of meatlpoultry by inserting meat thermometer into
another position.
• When roasting a large roast or turkey, roasting pan may need to be rotated during roasting
time. This will allow for more even cooking. Large birds may also need to be covered with foil
(and pan roasted) during a portion of the roasting time to prevent overbrowning.
Quick and easy recipe tips:
Converting from standard
BAKE
to
CONVECTION ROAST:
• Temperature does not have to be lowered.
• Roasts, large cuts of meat and poultry generally take 10-20% less cooking time. Check
doneness early.
• Casseroles or pot roasts that are baked covered in CONVECTION ROAST will cook in about
the same amount of time.
• The minimum safe temperature for stuffing in poultry is 165 °F (75 °C).
After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving
if necessary increase the final foodstuff temperature by 5° to 10°F (3° to 6° C)
