Electrolux 318205134 manual Setting Oven Controls, Convection roasting, Convection Roasting Tips

14Setting Oven Controls

Convection roasting

This mode is best for cooking tender cuts of beef, lamb, park 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.

To set a Convection Roast Temperature of 350°F

1.Arrange interior oven racks.

2.Press 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.

Roasting Rack

Grid

Broiler Pan

Figure 1

Convection Roasting Chart

Meat		Weight	Oven Temp	Internal Temp	Cooking Time
Beef	Standing rib roast	4 to 6lbs.	350°F	*	25-30
	Rib eye roast	4 to 6lbs.	350°F	*	25-30
	Tenderloin roast	2 to 3lbs.	400°F	*	15-25
Poultry	Turkey, whole**	12 to 16lbs.	325°F	180°F	8-10
	Turkey, whole**	16 to 20lbs.	325°F	180°F	10-15
	Turkey, whole**	20 to 24lbs.	325°F	180°F	12-16
	Chicken	3 to 4lbs.	350-375°F	180°F	12-16
Pork	Ham roast, fresh	4 to 6 lbs.	325°F	160°F	30-40
	Shoulder blade roast	4 to 6 lbs.	325°F	160°F	20-30
	Loin	3 to 4lbs.	325°F	160°F	20-25
	Pre-cooked ham	5 to 7lbs.	325°F	160°F	30-40

* 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 over browning and dying of the skin.