Convectionconvert; Rapidpreheat; Convectionroasting - Electrolux EW30EW55GW6 Use & Care Manual

Cooking
CON CT)ON ROAST(NG
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Thismode is bestfor cookingtendercutsofbeef, lamb,parkand poultry. Use this mode when
cookingspeed isdesired The ConvectionRoastinggentlybrowns theexterior a nd sealsin
the juices. Convection roastinguses the hidden bake element,the hidden convection
element, thebroil e lementand a fantocirculate theoven'sheatevenlyand continuously within
the oven. The temperatureprobe can be used inthiscooking mode. The oven can be
programmed forConvection Roastingat any temperaturebetween 170°F to 550°F witha
default temperatureof350°F.
Convection R oasting Tips:
• Use the broiler pan and grid, and the roasting rack(FigureI). The broiler p an will catch
grease spills and thegridwill helppreventspatters. The roasting rackwill holdthe meat.
- Place an oven rackon rack position 2 (next-bottom).
• Make surethe roasting r ackissecurely seated on thegridinthe broiler pan.The roasting
rackfits on thegrid allowing theheatedair tocirculate underthefoodforeven cookingand
helpsto increasebrowningon the underside.
° There is no need to reduce the convectiontemperatureor to use the
ConvectionConvert feature withthis cooking mode.
• DO NOT usethebroiler pan without t hegrid orcoverthegrid with aluminum foil.
Rack
° Always pull the rackouttothe stopposition b eforeremovingfood.
, Position f ood (fat s ideup)on the roasting rack.
To set a Convection Roast Temperature of 350°F:
1. Arrange interior oven racks.
2. Press OVEN P OVEN to light up the available cooking modes pads.
3. Press CONVECTION ROAST__J.
4. Press START _,_.
5. The Temperature Probe, CookTime, Timer, End Time and Rapid Preheat
Figure 1
Broiler Pan
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.
Poultry
Pork
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
25-30
Rib eye roast 4 to 6 Ibs. 350 ° F * 25-30
Tenderloin roast 2 to 3 Ibs. 400 ° F * 15-25
Turkey, whole** 12 to 16 Ibs. 325 ° F 180 ° F 8-10
Turkey, whole** 16 to 20 Ibs. 325 ° F 180 _' F 10-15
Turkey, whole** 20 to 24 Ibs. 325 ° F 180 ° F 12-16
Chicken 3to 4 Ibs. 350-375 ° F 180 ° F 12-16
Ham roast, freah 4 to 6 Ibs. 325 ° F 160 ° F 30-40
Shoulder blade roast 4 to 6 Ibs. 325 ° F 160 ° F 20-30
Loin 3 to 4 Ibs. 325 ° F 160 ° F 20-25
Pre-cooked ham 5 to 7 Ibs. 325 ° F 160 ° F 30-40
* For beef. med rare 145°#:, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foit to
prevent overbrowning and dying of the skin.