Convection Roasting - Electrolux EI27EW45KB1 Use & Care Manual

Settin Oven Controls
Convection roasting
This mode is best for cooking tender cuts of beef,
lamb, park 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).
• Make sure the roasting rack is securely seated
on the grid in the broiler pan. The roasting rack
fits on the grid allowing the heated air to circulate
under the 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
1. Arrange interior oven racks.
2. Select oven by pressing either UPPER OVEN
or LOWER 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.
Roasting Rack
\
Grid
Broiler Pan
Figure 1
Convection Roastinq Chart
Meat Weight Oven Temp Internal Temp
Beef Standing rib roast 4 to 6tbs. 350°F *
Rib eye roast 4 to 61bs. 350°F *
Tenderloin roast 2 to 3tbs. 400°F *
Poultry Turkey, whole** 12 to 16tbs. 325°F 180°F
Turkey, whole** 16 to 201bs. 325°F 180°F
Turkey, whole** 20 to 241bs. 325°F 180°F
Chicken 3 to 41bs. 350-375°F 180°F
Pork Ham roast, fresh 4 to 6 tbs. 325°F 160°F
Shoulder blade roast 4 to 6 Ibs. 325°F 160°F
Loin 3 to 4tbs. 325°F 160°F
Pre-cooked ham 5 to 71bs. 325°F 160°F
Cooking Time
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.