Electrolux EW30EF65GS Complete Owner's Guide (English) - Page 29

Setting Oven Controls 29 Roasting recommendations Roasting rack instructions When preparing meats for convection roasting, you may use the broiler pan, insert and the roasting rack supplied with your appliance. The broiler pan will catch grease spills and the insert will help 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. 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 roasting rack is securely seated on top of the insert. Do not use the broiler pan without the insert. Do not cover the insert with aluminum foil. 4. Position food (fat side up) on the roasting rack. -Fig. 1- 5. Place prepared food on oven rack in the oven. Roasting rack Insert Broil pan Fig. 1 Meat Beef Standing rib roast Rib eye roast Tenderloin roast Turkey, whole** Turkey, whole** Poultry Turkey, whole** Chicken Convection Roasting Chart Weight 4 to 6 lbs. Oven temp 350°F 4 to 6 lbs. 350°F 2 to 3 lbs. 400°F 12 to 16 lbs. 325°F 16 to 20 lbs. 20 to 24 lbs. 3 to 4 lbs. 325°F 325°F 350°F -375°F Internal temp Minute per lb. * 25-30 * 25-30 * 15-25 180°F 8-10 180°F 180°F 180°F 10-15 12-16 12-16 Ham roast, fresh 4 to 6 lbs. Pork Shoulder blade roast 4 to 6 lbs. Loin 3 to 4 lbs. Pre-cooked ham 5 to 7 lbs. 325°F 325°F 325°F 325°F 160°F 160°F 160°F 160°F * For beef: med rare 145°F, med 160°F, well done 170°F ** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent overbrowning and drying of the skin. 30-40 20-30 20-25 30-40 Fig. 2