Electrolux EI30IF40LS Use And Care Manual page 28

28
Convection roast (cont'd)
When cooking meats using convection roast, it is recommended
to use the broiler pan and insert. The broiler pan will catch
grease spills and the insert helps prevent grease splatters.
To properly arrange food for roasting:
1. Place oven rack on bottom or next to the bottom oven rack
position.
2. Place the insert on the broiler pan.
3. Make sure the insert is securely seated on top of the broiler
pan. Do not use the broiler pan without the insert. DO NOT
cover the insert with aluminum foil.
4. Place meat (fat side up) on insert
pared food on oven rack and slide into oven.
Convection roasting temperature and time recommendations
Table 2:
Meat
Beef
Poultry
Pork
* For beef medium 160°F. well done 170°F
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and
drying of the skin.
(Figure
Standing rib roast*
Ribeye Roast*
Tenderloin roast
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
51). Place pre-
Fig. 51 Broil pan and insert for convection roast
Weight Oven Temp
4 to 6 lbs. 350°F
4 to 6 lbs. 350°F
2 to 3 lbs. 400°F
12 to 16 lbs. 325°F
16 to 20 lbs 325°F
20 to 24 lbs. 325°F
3 to 4 lbs. 350°F-375°F
4 to 6 lbs. 325°F
4 to 6 lbs. 325°F
3 to 4 lbs. 325°F
5 to 7 lbs. 325°F
Setting Oven Controls
Internal Temp Minutes per lb.
* 25-30
* 25-30
* 15-25
180°F
180°F 10-15
180°F 12-16
180°F 12-16
160°F 30-40
160°F 20-30
160°F 20-25
160°F 30-40
8-10