Elmira Stove Works 1954 manual Introduction To Convection Cooking, Convection Meat Roasting Chart

INTRODUCTION TO CONVECTION COOKING

Welcome to convection cooking, the ultimate culinary technique that uses fan-circulated hot air to efficiently create delicious meals with appetite appeal.

Air Flow

The secret to convection cooking lies in maintaining a consistent temperature throughout the oven during the cooking process. The fan circulates hot air in your convection oven continually to distribute heat more evenly than the natural movement of air. This fundamental difference means food is cooked on all sides, sealing in natural flavour and moisture. Avoid blocking the air circulation fan at the rear of the oven with a large dish, as this will interrupt free flow of air throughout the oven. It is important not to cover foods with foil, so that surface areas remain exposed to the moving air. The effective use of circulating air also means that many of your convection creations require shorter cooking times at lower oven temperatures, so you enjoy the added benefits of less time spent in the kitchen, and greater energy savings.

Preheating

When preheating the oven is specified in a recipe, normal time is approximately 15 minutes.

BROIL ELEMENT

	5
CONVECTION ELEMENT	4
	3
	2

1

BAKE ELEMENT (below oven floor)

Multi-Level Convection Cooking

An immediate practical benefit of the convection cooking method is that hot air movement allows you to load the oven racks to capacity. For instance, you can bake four loaves of bread as quickly as you might finish two, with outstanding, uniform results. You may choose to cook your main course and side dishes or dessert, at the same time. For greatest success with multi-level cooking, stagger dishes on opposite corners of the oven racks to the ones above and below. Be

CONVECTION MEAT ROASTING CHART

Set Cooking Selections to: CONVECTION/BAKE
R - Rare M - Medium WD - Well Done				INTERNAL
	APPROXIMATE			TEMPERATURE
	COOKING TIME	RACK	OVEN	OF MEAT
FOOD	PER LB. (500G)	POSITION	TEMPERATURE	WHEN COOKED
Beef
Standing Prime Rib	R - 20-25 min			140°F/60°C
	M - 25-30 min	2	300°F/145°C	160°F/70°C
	WD - 30-35 min			170°F/75°C
Rolled Rib	R - 22-25 min			140°F/60°C
	M - 27-30 min	2	300°F/145°C	160°F/70°C
	WD - 32-35 min			170°F/75°C
Rump, Sirloin Tip	R - 20-25 min			140°F/60°C
	M - 25-30 min	2	300°F/145°C	160°F/70°C
	WD - 30-35 min			170°F/75°C
Pot Roast (braised)	35-40 min	2	300°F/145°C	170°F/75°C
Meatloaf	20-25 min	2	325°F/160°C	170°F/75°C
Veal
Leg, Loin, Rib	M - 25-35 min	2	325°F/160°C	160°F/70°C
Shoulder, Blade	WD - 30-40 min	2	300°F/145°C	170°F/75°C
Pork
Loin	30-40 min	2	325°F/160°C	170°F/75°C
Shoulder	35-40 min	2	325°F/160°C	170°F/75°C
Tenderloin	25-30 min	2	325°F/160°C	170°F/75°C
Ham
Fresh (uncooked)	25-35 min	2	300°F/145°C	170°F/75°C
Pre-cooked	15-20 min	2	300°F/145°C	140°F/60°C
Lamb
Leg, Shoulder	M - 25-30 min	2	300°F/145°C	160°F/70°C
	WD - 30-35 min	2		170°F/75°C
Rib, Rack, Loin	M - 20-25 min	2	300°F/145°C	160°F/70°C
	WD - 25-30 min	2		170°F/75°C

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