Electrolux EI30SM35QS - Manual (Page 29)

NOTES
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ORM 2.0 Bottom [TINSEB310WRRZ] [22 22 ORM 2.0 Bottom [TINSEB310WRRZ] [22 22 10/19/10 1:21:41 PM 10/19/10 1:21:41 PM
Food
Beef
Ham
Lamb
Pork
Poultry
Seafood
Meat Loaf (2 lbs.)
Canned (3-lb. fully cooked)
Butt (5-lb. fully cooked)
Shank (5-lb. fully cooked)
Bone-in
Boneless
Whole Chicken (2½ to 3½ lbs.)
Chicken Pieces (2½ to 3½ lbs.)
Turkey Breast (4 to 6 lbs.)
Fish, whole (3 to 5 lbs.)
Lobster Tails (6 to 8-oz. each)
Oven Temp.
325°F
400°F
325°F
325°F
325°F
300°F
300°F
375°F
425°F
375°F
325°F
400°F
350°F
Time, Min. / lb.
65 to 75
25 to 35
10 to 12
21 to 25
13 to 18
Rib roast, bone-in 325°F 23 to 25
Rib roast, boneless 28 to 33
300°F Tenderloin 15 to 20
300°F Pot Roast 30 to 35
300°F Chuck, Rump Roast 30 to 35
18 to 20
18 to 20
18 to 20
300°F Bone-in 20 to 25
300°F Boneless 25 to 30
20 to 30
20 to 30
30 to 35
8 to 9
The roasting time in the table above is only a guideline for your reference. You need to adjust the time
v
Use a meat thermometer to check the internal temperature of the food.
v
CONVECTION COOKING
according to the food condition or your preference. Check readiness at the minimum time.
Meat roasting guidelines for convection cooking
29
Duckling (4 to 5 lbs.)