Convection Roasting - Electrolux EI30EW45JS1 Use & Care Manual

Cookin Modes
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 roast-
ing 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.
Roasting
Rack
Grid -:
: "-.-
"'-/'Broiler
Pan
Figure 1
To set a Convection Roast Temperature of 350°F
1. Arrange interior oven racks.
UPPER
2. Select oven by pressing either UPPER OVEN OVEN o r LOWER OVEN .....
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.
Convection Roastinq Chart
Meat Weight
Beef
Poultry
Pork
Standing nb roast 4 to
R_b eye roast 4 to
Tenderloin roast 2 to
Turkey, whole** 12 to
Turkey, whole** 16 to
Turkey, whole** 20 to
Chicken 3 to 41bs
Ham roast, fresh 4 to 6 Ibs
Shoulder blade roast 4 to 6 Ibs
Lo_n 3 to 41bs
Pre-cooked ham 5 to 71bs
Oven Temp Internal Temp Cooking T_me
61bs 350°F * 25-30
61bs 350°F * 25-30
31bs 400°F * 15-25
161bs 325°F 180°F 8-10
201bs 325°F 180°F 10-15
241bs 325 °F 180° F 12-16
350-375°F 180°F 12-16
325°F 160°F 30-40
325°F 160°F 20-30
325°F 160°F 20-25
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.