Electrolux EI30ES55LW Complete Owner's Guide (English) - Page 27

Cooking Modes 27 CONVECTION ROASTING This mode is best for cooking tender cuts of beef, lamb, pork and poultry. Use this mode when cooking speed is desired. The Convection Roasting gently browns the exterior and seals in the juices. Convection roasting 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. The oven can be programmed for Convection Roasting at any temperature between 170°F to 550°F with a default temperature of 350°F. Convection Roasting Tips: • Use the broiler pan and grid, and the roasting rack (Figure 1). The broiler pan will catch grease spills and the grid will help prevent spatters. The roasting rack will hold the meat. • Place an oven rack on rack position 2 (next-bottom). Roasting Rack • Make sure the roasting rack The roasting rack fits on the is securely seated on the grid grid allowing the heated air to in the broiler pan. circulate under the Grid food for even cooking and helps to increase browning on the underside. • There is no need to reduce the convection temperature or to use the Convection Convert feature with this cooking mode. • 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. • Position food (fat side up) on the roasting rack. To set a Convection Roast Temperature of 350°F: Figure 1 1. Arrange interior oven racks. UPPER 2. Select oven by pressing UPPER OVEN . OVEN 3. Press CONVECTION ROAST . 4. Press START . 5. The Cook Time, Timer, End Time and Rapid Preheat features can be set to control your cooking time (read their sections for directions). 6. Remove food. Always use oven mitts when removing hot pans from the oven. 7. Press CANCEL to stop or cancel the Convection Roast feature at any time. 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 350-375° 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 Min 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 over browning and dying of the skin. Broiler Pan