Electrolux EI30ES55JS ユーザーガイド

Figure 1

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.

•  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.

1.  Arrange interior oven racks.

2.  Select oven by pressing 

.

3.  Press 

.

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.

Meat 

 

Weight 

Oven Temp 

Internal Temp 

Min per lb.

Beef  

Standing rib roast 

4 to 6 lbs. 

350° F 

* 

25-30

            Rib eye roast 

4 to 6 lbs. 

350° F 

* 

25-30

           Tenderloin roast 

2 to 3 lbs. 

400° F 

* 

15-25

Poultry   Turkey, whole** 

12 to 16 lbs. 

325° F 

180° F 

8-10

               Turkey, whole** 

16 to 20 lbs. 

325° F 

180° F 

10-15

               Turkey, whole** 

20 to 24 lbs. 

325° F 

180° F 

12-16

               Chicken 

3 to 4 lbs. 

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 4 lbs. 

325° F 

160° F 

20-25

             Pre-cooked ham 

5 to 7 lbs. 

325° F 

160° F 

30-40

Roasting

Rack

Grid

Broiler 

Pan