Electrolux E30EW75PPS オーナーマニュアル
20
Setting Oven Controls
Convection Roast (cont’d)
When cooking meats using convection roast, it is recommended
to use the broiler pan and insert with the roasting rack (some
models). The broiler pan will catch grease spills and the insert
helps prevent grease splatters.The roasting rack fits on top of
the insert allowing the heated air to circulate under the food for
even cooking and helps to increase browning on the underside.
to use the broiler pan and insert with the roasting rack (some
models). The broiler pan will catch grease spills and the insert
helps prevent grease splatters.The roasting rack fits on top of
the insert allowing the heated air to circulate under the food for
even cooking and helps to increase browning on the underside.
To properly arrange food for roasting:
1.
Place oven rack on bottom or next to the bottom oven rack
position.
position.
2.
Place the insert on the broiler pan.
3.
Make sure the insert is securely seated on top of the broiler
pan. Do not use the broiler pan without the insert. Do not
cover the insert with aluminum foil.
pan. Do not use the broiler pan without the insert. Do not
cover the insert with aluminum foil.
4.
Place meat (fat side up) on roasting rack and the roasting
rack onto the insert. (
rack onto the insert. (
). Place prepared food on
oven rack and slide into oven.
NOTE: To add or change any cook settings after this feature
has started use the
has started use the
hi +
or
lo
-
keys on either side of the zero
(0) on the numeric keypad to increase or decrease the oven
temperature. The oven temperature will change by 5° (F) with
each press of the
temperature. The oven temperature will change by 5° (F) with
each press of the
hi +
or
lo
-
key.
Should an oven fire occur, close the door. If the fire continues,
throw baking soda on the fire or use a fire extinguisher. Do not
put water or flour on the fire. Flour may be explosive and water
can cause a grease fire to spread possibly causing personal
injury.
throw baking soda on the fire or use a fire extinguisher. Do not
put water or flour on the fire. Flour may be explosive and water
can cause a grease fire to spread possibly causing personal
injury.
Do not use the broiler pan without the insert and roasting rack.
Do not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
Do not cover the broil pan or insert with aluminum foil; the
exposed grease could ignite.
Always use pot holders or oven mitts when working with a hot
oven. When broiling, the oven interior, oven racks will become
hot enough to cause burns.
oven. When broiling, the oven interior, oven racks will become
hot enough to cause burns.
Figure 21: Roasting on insert with drip pan
Table 2:
Convection Roasting Temperature and Time Recommendations
Meat
Weight
Oven Temp
Internal Temp
Minutes per lb.
Beef
Standing rib roast*
4 to 6 lbs.
350°F (176°C)
*160°F (71°C)
25-30
Ribeye Roast*
4 to 6 lbs.
350°F (176°C)
*160°F (71°C)
25-30
Tenderloin roast
2 to 3 lbs.
400°F (204°C)
*160°F (71°C)
15-25
Poultry
Turkey whole**
12 to 16 lbs.
325°F (163°C)
180°F (82°C)
8-10
Turkey whole**
16 to 20 lbs
325°F (163°C)
180°F (82°C)
10-15
Turkey whole**
20 to 24 lbs.
325°F (163°C)
180°F (82°C)
12-16
Chicken
3 to 4 lbs.
350°F-375°F
(176°C-190°C)
180°F (82°C)
12-16
Pork
Ham roast, fresh
4 to 6 lbs.
325°F (163°C)
*160°F (71°C)
30-40
Shoulder blade roast
4 to 6 lbs.
325°F (163°C)
*160°F (71°C)
20-30
Loin
3 to 4 lbs.
325°F (163°C)
*160°F (71°C)
20-25
Pre-cooked ham
5 to 7 lbs.
325°F (163°C)
*160°F (71°C)
30-40
*The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some
food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).
food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).
** Stuffed turkey requires additional roasting time.
**Shield legs and breast with foil to prevent over browning and drying of skin.