Electrolux EI27EW45PS Complete Owner's Guide (English) - Page 20

20 Setting Oven Controls Convection Roast Convection roast is best for cooking tender cuts of beef, lamb, pork, and poultry. Heated air circulates around the meat from all sides, gently browning the exterior and sealing in the juices and flavors. Use this mode when cooking speed is desired. Convection roast uses the hidden bake element, the hidden convection element, the broil element, and a fan to circulate the oven's heat evenly and continuously within the oven. Convection roast may be set with cook time, cook time with end time, and probe. Preheating is not necessary when using convection roast. To set convection roast with the default oven temperature of 350°F (176°C): 1. Arrange interior oven racks. 2. Select an oven by pressing either UPPER OVEN or LOWER OVEN. 3. Press conv roast. 4. Press START enter. To change temperature settings after this feature has started, press +hi or -lo to increase or decrease the oven temperature. The oven temperature will change by ±5°F (±2°C) with each press of +hi or -lo. To properly arrange food for roasting: Always use pot holders or oven mitts when using the oven. When cooking, the oven interior and oven racks will become very hot which can cause burns. Do not cover the broil pan/insert with aluminum foil; the exposed grease could ignite. Should an oven fire occur, close the oven door and turn the oven off. If the fire continues, throw baking soda on the fire or use a fire extinguisher. Do not put water or flour on fire. Flour may be explosive, and water can cause a grease fire to spread and cause personal injury. 1. Place the oven rack on bottom or next to the bottom oven rack position. 2. Place the insert/grid on the broiler pan. 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. 3. Next, place the roasting rack on the insert/grid. Make sure the roasting rack in securely seated on the grid in the broiler pan. The roasting rack allows the heated air to circulate under the food for even cooking and helps to increase browning on the underside. 4. Place meat (fat side up) on insert (Figure 21). Place prepared food on oven rack and slide into oven. 5. Press CANCEL off to stop or cancel the convection feature at any time. Figure 21: Broil pan, insert, and roasting rack Table 4: Convection roasting temperature and time recommendations Meat Beef Standing rib roast1) Ribeye roast1 Tenderloin roast1 Poultry Turkey whole2) Turkey whole2 Turkey whole2 Weight 4 to 6 lbs. 4 to 6 lbs. 2 to 3 lbs. 12 to 16 lbs. 16 to 20 lbs. 20 to 24 lbs. Oven Temp 350°F (176°C) 350°F (176°C) 400°F (204°C) 325°F (163°C) 325°F (163°C) 325°F (163°C) Chicken 3 to 4 lbs. 350°F-375°F (176°C-191°F) Pork Ham roast, fresh 4 to 6 lbs. 325°F (163°C) Shoulder blade roast 4 to 6 lbs. 325°F (163°C) Loin 3 to 4 lbs. 325°F (163°C) Pre-cooked ham 5 to 7 lbs. 325°F (163°C) Internal Temp 160°F (71°C)1 160°F (71°C)1 160°F (71°C)1 180°F (82°C) 180°F (82°C) 180°F (82°C) 180°F (82°C) 160°F (71°C) 160°F (71°C) 160°F (71°C) 160°F (71°C) Minutes per lb. 25-30 25-30 15-25 8-10 10-15 12-16 12-16 30-40 20-30 20-25 30-40 1) For beef, medium 160°F. Well done 170°F. 2) Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.