Electrolux Built-In Wall Oven Use & Care Manual

Also see for E30EW75GPS - Icon 30" Professional Series Single Electric Wall Oven: Specifications Specification sheet Specifications Wiring diagram Installation instructions

21Cooking ModesCONVECTION ROASTINGThis mode is best for cooking tender cuts of beef, lamb, park and poultry. Use this mode whencooking speed is desired. The Convection Roasting gently browns the exterior and seals in thejuices. Convection roasting uses the hidden bake element, the hidden convection element, thebroil element and a fan to circulate the oven's heat evenly and continuously within the oven. Thetemperature probe can be used in this cooking mode. The oven can be programmed for ConvectionRoasting 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 catchgrease 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 rackfits on the grid allowing the heated air to circulate under the food for even cooking and helpsto increase browning on the underside.• There is no need to reduce the convection temperature or to use the Convection Convert featurewith 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 : to light up the available cooking modes pads.3. Press CONVECTION ROAST .4. Press START .5. The Temperature Probe, Cook Duration, Timer, End Time and Rapid Preheatfeatures can be set to control your cooking time (read their sections fordirections).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.RoastingRackGridBroiler PanFigure 1* 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 toprevent overbrowning and dying of the skin.Convection Roasting ChartMeat Weight Oven Temp Internal Temp Min per lb.Beef Standing rib roast 4 to 6 lbs. 350° F * 25-30Rib eye roast 4 to 6 lbs. 350° F * 25-30Tenderloin roast 2 to 3 lbs. 400° F * 15-25Poultry Turkey, whole** 12 to 16 lbs. 325° F 180° F 8-10Turkey, whole** 16 to 20 lbs. 325° F 180° F 10-15Turkey, whole** 20 to 24 lbs. 325° F 180° F 12-16Chicken 3 to 4 lbs. 350-375° F 180° F 12-16Pork Ham roast, fresh 4 to 6 lbs. 325° F 160° F 30-40Shoulder blade roast 4 to 6 lbs. 325° F 160° F 20-30Loin 3 to 4 lbs. 325° F 160° F 20-25Pre-cooked ham 5 to 7 lbs. 325° F 160° F 30-40Model B