Electrolux EI30GF35JS Complete Owner's Guide (English) - Page 29

Setting Oven Controls 29 Conv roast (cont'd) When preparing meats for conv roast, you should use the broiler pan and insert. The broiler pan will catch grease spills and the insert will help prevent grease splatters. 1. Place oven rack on bottom or next to the bottom oven rack position. 2. Place the insert on the broiler pan. 3. Be 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. 4. Place meat (fat side up) on insert (Figure 1). Place prepared food on oven rack and slide into the oven. Insert Fig. 1 Broil pan Meat Beef Standing rib roast Rib eye roast Tenderloin roast Poultry Turkey, whole** Turkey, whole** Turkey, whole** Chicken Conv Roast Setting Suggestions Weight Oven temp 4 to 6 lbs. 4 to 6 lbs. 2 to 3 lbs. 350°F 350°F 400°F 12 to 16 lbs. 16 to 20 lbs. 20 to 24 lbs. 3 to 4 lbs. 325°F 325°F 325°F 350°F -375°F Internal temp Minute per lb. * 25-30 * 25-30 * 15-25 180°F 180°F 180°F 180°F 8-10 10-15 12-16 12-16 Pork Ham roast, fresh 4 to 6 lbs. 325°F Shoulder blade roast 4 to 6 lbs. 325°F Loin 3 to 4 lbs. 325°F Pre-cooked ham 5 to 7 lbs. 325°F Fig. 2 * For beef: medium 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. 160°F 160°F 160°F 160°F 30-40 20-30 20-25 30-40