Convectionroasting - Electrolux EI30GS55JSC Use & Care Manual

26 Cookin Modes
Roastin¢
Grid
Broiler Pan
Figure 1
CONVECT(ON ROAST(NG
[] BI [] m [] II II II [] [] [] [] [] [] II Ill II II HI II [] III
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 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 300°F to 550°F with a default temperature of 350°E
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.
UPPER
2. Select oven by pressing UPPER OVEN OVEN
3. Press CONVECTION ROAST_.
4. Press START i_
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 1_ to stop or cancel the Convection Roast feature at any time.
Convection Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
Beef Standing rib roast 4 to 6 Ibs. 350 ° F * 25-30
Poultry
Pork
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 3 to 4 Ibs. 350-375 ° F 180 ° F 12-16
Ham roast, fresh 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°F, med 160°F, well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to
prevent overbrowning and dying of the skin.