Electrolux EI30EF4CQS Complete Owner's Guide (English) - Page 21

Setting Oven Controls 21 Convection Roast See example below to set convection roast to start immediately with the auto-suggest (default) setting: Convection roast combines a cook cycle with the convection fan and element to rapidly roast meats and poultry. Heated air circulates around the meat from all sides, sealing in juices and flavors. Meats cooked with this feature are crispy brown on the outside while staying moist on the inside. In addition, there is no need to reduce the oven temperature when using convection roast. Convection roast may be set with the following options: • Cook time or cook time with delay start The following temperature settings apply to convection roast: • Factory auto-start default: 350°F/177°C • Minimum: 170°F / 77°C • Maximum: 550°F/ 288°C Benefits of convection roast: • Superior multiple oven rack performance. • Some foods cook up 25 to 30% faster, saving time and energy. • No special pans or bakeware required. NOTE • The convection fan will begin rotating 6 minutes after Conv Bake, Conv Roast or Conv Convert has been activated. • If the oven door is opened when any convection function is active and the convection fan is rotating, the convection fan will stop rotating until the oven door is closed. Step Example Press 1. Press CONV ROAST If needed, use numeric keypads to enter a different oven temperature. 2. Press START Once START is pressed the oven will begin heating. NOTE You may press CANCEL at any time when setting the control or during the cooking process. For best results • Preheating is not necessary for most meats and poultry. • Be sure to carefully follow your recipe's temperature and time recommendations or refer to the convection roast chart for additional information. • Do not cover foods when dry roasting - this will prevent the meat from browning properly. • Since Conv Roast cooks food faster, 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. Convection Roasting Chart Meat Beef Poultry Pork Standing rib roast Rib eye roast Tenderloin roast Turkey, whole** Turkey, whole** Turkey, whole** Chicken Ham roast, fresh Shoulder blade roast Loin Pre-cooked ham 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. 3 to 4 lbs. 4 to 6 lbs. 4 to 6 lbs. 3 to 4 lbs. 5 to 7 lbs. Oven temp 350°F 350°F 400°F 325°F 325°F 325°F 350°F - 375°F 325°F 325°F 325°F 325°F Internal temp * * * 180°F 180°F 180°F 180°F 160°F 160°F 160°F 160°F Minute per lb. 25-30 25-30 15-25 8-10 10-15 12-16 12-16 30-40 20-30 20-25 30-40 * 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.