Electrolux EI30DS55LW - Manual (Page 26)

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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 oven can be programmed for Convection Roasting at
any temperature between 170°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.
* 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.
Roasting
Rack
Grid
Broiler Pan Figure 1
to set a convection Roast temperature of 350°f:
1. Arrange interior oven racks.
2. Select oven by pressing UPPER OvEN UPPER
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 Roasting Chart
Meat Weight Oven Temp Internal Temp Min. per lb.
Beef Standing rib roast 4 to 6 lbs 350ºF * 25-30
Rib eye roast 4 to 6 lbs 350ºF * 25-30
Tenderloin roast 2 to 3 lbs 400ºF * 15-25
Poultry Turkey, Whole** 12 to 16 lbs 325ºF 180ºF 8-10
Turkey, Whole** 16 to 20 lbs 325ºF 180ºF 10-15
Turkey, Whole** 20 to 24 lbs 325ºF 180ºF 12-16
Chicken 3 to 4 lbs 350-375ºF 180ºF 12-16
Pork Ham roast, fresh 4 to 6 lbs 325ºF 160ºF 30-40
Shoulder blade roast 4 to 6 lbs 325ºF 160ºF 20-30
Loin 3 to 4 lbs 325ºF 160ºF 20-25
Pre-cooked ham 5 to 7 lbs 325ºF 160ºF 30-40