Electrolux EW30DS75KS - Manual (Page 26)

26
About convection roast Setting convection roast
How convection roast works
Convection roast is part of the Perfect-Convect³™
system. Convection roast combines a cook cycle
with the convection fan and element to rapidly roast
meats and poultry. Heated air circulates around the
meat from all sides, sealing in juices and flavors.
Meats cooked with this feature are crispy brown
on the outside while staying moist on the inside.
In addition, there is no need to reduce the oven
temperature when using convection roast.
Convection roast may be set with the following
options:
• Probe
• Cook time or cook time with end time
The following temperature settings apply to
convection roast:
• Factory auto-start default:
350°F/176°C
• Minimum: 170°F/ 76°C
• Maximum: 550°F/ 288°C
Benefits of convection roast:
• Superior multiple oven rack performance.
• Some foods cook up 25 to 30% faster, saving
time and energy.
• No special pans or bakeware required.
See example below to set convection roast to start
immediately with the auto-suggest (default) setting:
• Preheating is not necessary for most meats and
poultry.
• Place food items using the recommended rack
positions for the type of food being prepared.
• When placing multiple food items in the oven
allow 2-4” (5-10cm) of space between the food
items for proper air circulation.
• Be sure to carefully follow your recipe’s
temperature and time recommendations or
refer to the convection roast chart for additional
information -p. 27, fig. 2-.
For best results
Once START is pressed the oven will begin
heating.
To add or change any cook settings after this
feature has started:
• Select the
UPPER oven. Make temperature
changes using the + or - keys. Each press of +
or - will adjust the temperature by 5° F ( or 2°C).
• If changing cooking times, select the cook time
or end time keys needed to make the changes.
Example
Step Press
1. Press UPPER OVEN UPPER
OVEN
2. Press CONV ROAST
3. Press START
Setting Oven Controls
NOTE
You may press CANCEL at any time when setting
the control or during the cooking process.