Electrolux E30EW75PPS Complete Owners Guide English - Page 20

20 Setting Oven Controls Convection Roast (cont'd) When cooking meats using convection roast, it is recommended to use the broiler pan and insert with the roasting rack (some models). The broiler pan will catch grease spills and the insert helps prevent grease splatters.The roasting rack fits on top of the insert allowing the heated air to circulate under the food for even cooking and helps to increase browning on the underside. To properly arrange food for roasting: 1. Place oven rack on bottom or next to the bottom oven rack position. 2. Place the insert on the broiler pan. 3. Make sure the insert is securely seated on top of the broiler pan. Do not use the broiler pan without the insert. Do not cover the insert with aluminum foil. 4. Place meat (fat side up) on roasting rack and the roasting rack onto the insert. (Figure 21). Place prepared food on oven rack and slide into oven. NOTE: To add or change any cook settings after this feature has started use the hi + or lo - keys on either side of the zero (0) on the numeric keypad to increase or decrease the oven temperature. The oven temperature will change by 5° (F) with each press of the hi + or lo - key. Figure 21: Roasting on insert with drip pan Table 2: Convection Roasting Temperature and Time Recommendations Meat Weight Oven Temp Internal Temp Minutes per lb. Beef Poultry Pork Standing rib roast* Ribeye Roast* Tenderloin roast Turkey whole** Turkey whole** Turkey whole** Chicken Ham roast, fresh Shoulder blade roast 4 to 6 lbs. 4 to 6 lbs. 2 to 3 lbs. 12 to 16 lbs. 16 to 20 lbs 20 to 24 lbs. 3 to 4 lbs. 4 to 6 lbs. 4 to 6 lbs. 350°F (176°C) 350°F (176°C) 400°F (204°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) 350°F-375°F (176°C-190°C) 325°F (163°C) 325°F (163°C) *160°F (71°C) *160°F (71°C) *160°F (71°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) *160°F (71°C) *160°F (71°C) 25-30 25-30 15-25 8-10 10-15 12-16 12-16 30-40 20-30 Loin 3 to 4 lbs. 325°F (163°C) *160°F (71°C) 20-25 Pre-cooked ham 5 to 7 lbs. 325°F (163°C) *160°F (71°C) 30-40 *The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C). ** Stuffed turkey requires additional roasting time. **Shield legs and breast with foil to prevent over browning and drying of skin. Should an oven fire occur, close the door. If the fire continues, throw baking soda on the fire or use a fire extinguisher. Do not put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread possibly causing personal injury. Do not use the broiler pan without the insert and roasting rack. Do not cover the broil pan or insert with aluminum foil; the exposed grease could ignite. Always use pot holders or oven mitts when working with a hot oven. When broiling, the oven interior, oven racks will become hot enough to cause burns.