Electrolux EW27EW65PSB Use And Care Manual page 21

Setting Oven Controls 21
Convection Roast
Convection roast is best for cooking tender cuts of beef, lamb,
pork, and poultry. Heated air circulates around the meat from all
sides, gently browning the exterior and sealing in the juices and
flavors. Use this mode when cooking speed is desired. Convec-
tion roast 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.
Convection roast may be set with cook time, cook time with end
time and probe. Preheating is not necessary when using
convection roast.
To set convection roast with the default oven temperature
of 350°F (176°C):
1.
2.
Arrange interior oven racks.
Select an oven by pressing either _, UPPER
UPPER OVEN or LOWER OVEN to OVEN
lightkeys.UP the available cooking modes b' OvENLOWER
3. Press cony roast.
4.
5.
Pres START enter. To change tempera-
ture settings after this feature has
started, press +hi or -Io to increase or
decrease the oven temperature. The
oven temperature will change by +5°F
(+2°C) with each press of +hi or -Io.
Press CANCEL off to stop or cancel
the convection feature at any time.
Y
COnV
roast
4>
START
enter
@
CANCEL
eft
To properly arrange food for roasting:
Always use pot holders or oven mitts when using the oven.
When cooking, the oven interior and oven racks wilt become
very hot which can cause burns. Do not cover the broil pan/insert
with aluminum foil; the exposed grease could ignite.
Should an oven fire occur, close the oven door and turn the oven
off. If the fire continues, throw baking soda on the fire or use a
fire extinguisher. Do not put water or flour on fire. Flour may be
explosive, and water can cause a grease fire to spread and
cause personal injury.
1. Place the oven rack on bottom or next to the bottom oven
rack position.
2. Place the insert/grid on the broiler pan. 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.
3. Next, place the roasting rack on the insert/grid. Make sure
the roasting rack in securely seated on the grid in the
broiler pan. The roasting rack allows the heated air to
circulate under the food for even cooking and helps to
increase browning on the underside.
4. Place meat (fat side up) on insert (Figure 23). Place
prepared food on oven rack and slide into oven.
Figure 23: Broil pan, insert, and roasting rack
Table 4:
Meat
Beef
Poultry
Pork
1)
2)
Convection roasting temperature and time recommendations
Weight Oven Temp
Standing rib roast 1)
Ribeye roast I 4 to 6 lbs.
Tenderloin roast 1 2 to 3 lbs.
Turkey whole 2)
Turkey whole 2
Turkey whole 2 20 to
Chicken 3 to
Ham roast, fresh 4 to
Shoulder blade roast 4 to 6 lbs.
Loin 3 to 4 lbs.
Pre-cooked ham 5 to 7 lbs.
4 to 6 lbs. 350°F (177°C)
350°F (177°C)
400°F (204°C)
12 to 16 lbs. 325°F (163°C)
16 to 20 lbs. 325°F (163°C)
24 lbs. 325°F (163°C)
4 lbs. 350°F-375°F (177°C-191 °F)
6 lbs. 325°F (163°C)
325°F (163°C)
325°F (163°C)
325°F (163°C)
For beef, medium 160°F. Well done 170°F.
Internal Temp
160°F (71°C) 1
160°F (71°C) 1
160°F (71°C) 1
180°F (82°C)
180°F (82°C)
180°F (82°C)
180°F (82°C)
160°F (71°C)
160°F (71°C)
160°F (71°C)
160°F (71°C)
Minutes per lb.
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and drying of the skin.