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CONVECTION ROAST TIPS
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Do not preheat for Convection Roast.
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Roast in a low-sided, uncovered pan.
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When roasting whole chickens or turkey, tuck wings behind back and loosely tie
legs with kitchen string.
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Use the 2-piece broil pan for roasting uncovered.
Use an oven mitt to remove temperature probe.
Do not touch broil element.
Failure to do so can result in burns.
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Use the probe or a meat thermometer to determine the internal doneness on
"END" temperature (see cooking chart).
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Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
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Large birds may also need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
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After removing the item from the oven, cover loosely with foil for 10 to
temperature by 5° to 10°F (3° to 6° C).
WARNING
Burn Hazard
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