Electrolux EI27EW45PS Complete Owner's Guide (English) - Page 21

Setting Oven Controls 21 Convection Roasting tips: • Preheating for convection roast will not be necessary for most meats and poultry. • Arrange oven racks so the food is in the center of the oven. • Since convection roast cooks faster, you can reduce cook times by 25% from the recommended time of your recipe (check the food at this time). Then if needed, increase cook time until the desired doneness is obtained. • Do not cover foods when dry roasting - covering will prevent the meat from browning properly. • Be sure to carefully follow your recipe's temperature and time recommendations or refer to the convection roast recommendations in Table 4 . • Use the broiler pan and insert, as well as the roasting rack (Figure 21) (some models). The broiler pan will catch grease spills, and the insert will help prevent splatters. The roasting rack will hold the meat. • Do not use the broiler pan without the grid or cover the grid with aluminum foil. • Always pull the rack out to the stop position before removing food. • It is not recommended to roast chicken on a roasting rack. Use a deep pan instead. Convection Broil Use convection broil to cook thicker cuts of meat, fish, and poultry that require direct exposure to radiant heat and the convection fan for optimum browning results. Convection broil gently browns the exterior and seals in the juices. It uses the broil element and a fan to circulate the oven's heat evenly and continuously within the oven. The convection fan will begin rotating once convection broil has been activated, and the oven door is closed. Convection Broiling Tips: • Always pull the rack out to the stop position before turning or removing food. • Always broil or convection broil with the oven door closed. • For optimum browning, preheat the broil element for 2 min. • Broil one side until the food is browned; turn and cook on the second side. Season and serve. • Always use the broiler pan and its insert when broiling, if included. It allows the dripping grease to be kept away from the high heat of the broil element (Figure 21). • Do not use the broil pan without the insert. Do not cover the broil pan insert with foil. The exposed grease could catch fire. Do not use the roasting rack when broiling. • Since convection broil cooks food quickly, reduce the cook time by 25% from the recommended cook time of your recipe (check the food at this time). If necessary, increase cook time until the desired doneness is obtained. To set convect broil with a default oven set temperature of 550°F (288ºC): 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. Arrange interior oven racks. 2. Select an oven by pressing either UPPER OVEN or LOWER OVEN. 3. Press conv broil. 4. Press START enter. The convection fan will begin rotating once convection broil has been activated and oven door is closed. To change temperature settings, 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. 5. Press CANCEL off to stop or cancel the convection feature at any time. Grid Figure 22: Broil pan and grid Broiler The meat probe cannot be used in this cooking mode.