Convectionroasting - Electrolux EW30GS65GS2 Use & Care Manual

Cooki
Modes
CONVECT)ON R OAST(NG
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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 the hidden bake element, the hidden convection element, the
broil element and a fan to circulate the oven's heat evenly and continuouslywithin the oven. The
temperature probe can be used in this cooking mode. The oven can be programmed for
Convection Roasting at any temperature between 300°F to 550°F with a default temperature
of 350°F.
To set a Convection Roast Temperature of 350°F:
1. Arrange interior oven racks.
2. Select oven by pressing UPPER OVEN u....
OVEN"
3. Press CONVECTION ROAST[_.
4. Press START <_.
5. The Temperature Probe, Cook Time, Timer, End Time and
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.
RoastingRac_ _
_
Figure Broiler Pan
Rapid Preheatfeatures can besetto control your cooking time (read theirsections 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 Roasting Chart
Meat Weight Oven Temp Internal Temp Min per lb.
Beef Standing rib roast 4 to 6 Ibs. 350 ° F * ..................
Rib eye roast 4 to 6 Ibs. 350 ° F * 25-30
Poultry
Pork
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.