Elmira Stove Works 1954 - Manual (Page 23)

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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.
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
INTRODUCTION TO CONVECTION COOKING
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
5
4
BROIL ELEMENT
CONVECTION ELEMENT
BAKE ELEMENT
(below oven floor)
3
2
1