Convection Roasting; Chart - Electrolux GAS RANGE Use & Care Manual

26
Cooking Modes

CONVECTION ROASTING

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 continuously within 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.
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.
2. Select oven by pressing UPPER OVEN
3. Press CONVECTION ROAST
4. Press START
5. The Temperature Probe, 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
Convection Roasting Chart
Meat
Beef Standing rib roast
Rib eye roast
Tenderloin roast
Poultry Turkey, whole**
Turkey, whole**
Turkey, whole**
Chicken
Pork Ham roast, fresh
Shoulder blade roast
Loin
Pre-cooked ham
* 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.
UPPER .
OVEN
.
.
to stop or cancel the Convection Roast feature at any time.
Weight
4 to 6 lbs.
4 to 6 lbs.
2 to 3 lbs.
12 to 16 lbs.
16 to 20 lbs.
20 to 24 lbs.
3 to 4 lbs.
4 to 6 lbs.
4 to 6 lbs.
3 to 4 lbs.
5 to 7 lbs.
Roasting
Rack
Grid
Figure 1
Oven Temp Internal Temp
350° F *
350° F *
400° F *
325° F 180° F
325° F 180° F
325° F 180° F
350-375° F 180° F
325° F 160° F
325° F 160° F
325° F 160° F
325° F 160° F
Broiler Pan
Min per lb.
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40