Convection Microwave Oven Cookbook

Preheating the oven is not necessary for

roasted meat and poultry. Place foods on

low rack which holds meat out of its juices.

You don’t even need a pan because the turn-

table will catch the drippings. For moist,

tender, perfectly done meat in a fraction of

the conventional time, just season meat and

place it in the oven and cook, following the

temperature and time in chart on page 11 or

use Convec Roast for whole chicken, whole

turkey, turkey breast or pork loin.

Optional utensils are metal or foil roasting pans, oven-glass

baking dishes or Pyroceram® casseroles.

Shield thin or bony areas of roasts or breast, wing tips and

legs of birds to prevent overbrowning. Be sure foil does not

touch rack or oven walls.

Roasting Techniques