Electrolux EI30IF40LS Complete Owner's Guide (English) - Page 28

Convection roast cont'd, Convection roasting temperature and time recommendations, Weight, Oven Temp

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28 Setting Oven Controls Convection roast (cont'd) When cooking meats using convection roast, it is recommended to use the broiler pan and insert. The broiler pan will catch grease spills and the insert helps prevent grease splatters. To properly arrange food for roasting: 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 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 51). Place prepared food on oven rack and slide into oven. Fig. 51 Broil pan and insert for convection roast Table 2: Meat Beef Poultry Pork Convection roasting temperature and time recommendations Weight Oven Temp Standing rib roast* 4 to 6 lbs. 350°F Ribeye Roast* 4 to 6 lbs. 350°F Tenderloin roast Turkey whole** Turkey whole** 2 to 3 lbs. 12 to 16 lbs. 16 to 20 lbs 400°F 325°F 325°F Turkey whole** 20 to 24 lbs. 325°F Chicken 3 to 4 lbs. 350°F-375°F Ham roast, fresh Shoulder blade roast Loin Pre-cooked ham 4 to 6 lbs. 4 to 6 lbs. 3 to 4 lbs. 5 to 7 lbs. 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 Minutes 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 medium 160°F. well done 170°F ** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.

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28
Setting Oven Controls
Convection roast (cont’d)
When cooking meats using convection roast, it is recommended
to use the broiler pan and insert. The broiler pan will catch
grease spills and the insert helps prevent grease splatters.
To properly arrange food for roasting:
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 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 51
).
Place pre-
pared food on oven rack and slide into oven.
Fig. 51
Broil pan and insert for convection roast
Table 2:
Convection roasting temperature and time recommendations
Meat
Weight
Oven Temp
Internal Temp
Minutes per lb.
Beef
Standing rib roast
*
4 to 6 lbs.
350°F
*
25-30
Ribeye Roast
*
4 to 6 lbs.
350°F
*
25-30
Tenderloin roast
2 to 3 lbs.
400°F
*
15-25
Poultry
Turkey whole
**
12 to 16 lbs.
325°F
180°F
8-10
Turkey whole
**
16 to 20 lbs
325°F
180°F
10-15
Turkey whole
**
20 to 24 lbs.
325°F
180°F
12-16
Chicken
3 to 4 lbs.
350°F-375°F
180°F
12-16
Pork
Ham roast, fresh
4 to 6 lbs.
325°F
160°F
30-40
Shoulder blade roast
4 to 6 lbs.
325°F
160°F
20-30
Loin
3 to 4 lbs.
325°F
160°F
20-25
Pre-cooked ham
5 to 7 lbs.
325°F
160°F
30-40
* For beef medium 160°F. well done 170°F
**
Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and
drying of the skin.