Convection Roasting - Electrolux Built-in Wall Oven Use & Care Manual

Cookin Modes
CONV T ON ROASTING
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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°R
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 orto use the Convection
Convert feature with this cooking mode.
• DO NOT use the broiler pan without the grid or cover the grid with aluminum Roasting
foil. Rack
• 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. Press 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 Oven Temp Internal Temp Cooking Time
Beef Standing rib roast 4 to 61bs. 350°F * 25-30
Rib eye roast 4 to 6tbs. 350°F * 25-30
Tenderloin roast 2 to 3tbs. 400°F * 15-25
Poultry Turkey, whole** 12 to 161bs. 325°F 180°F 8-10
Turkey, whole** 16 to 201bs. 325°F 180°F 10-15
Turkey, whole** 20 to 241bs. 325°F 180°F 12-16
Chicken 3 to 41bs. 350-375°F 180°F 12-16
Pork Ham roast, fresh 4 to 6 tbs. 325°F 160°F 30-40
Shoulder blade roast 4 to 6 Ibs. 325°F 160°F 20-30
Loin 3 to 41bs. 325°F 160°F 20-25
Pre-cooked ham 5 to 71bs. 325°F 160°F 30-40
For beef: med rare 145°F, med 160°F, well done 170°F
** Stuffed turkey requires additional masting time. Shield legs and breast with foil to
prevent over browning and dying of the skin.
Figure 1
Broiler Pan