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Setting Oven Controls
Conv roast (cont’d)
When preparing meats for conv roast, you should
use the broiler pan and insert. The broiler pan will
catch grease spills and the insert will help prevent
grease splatters.
1. Place oven rack on bottom or next to the
bottom oven rack position.
2. Place the insert on the broiler pan.
3. Be 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.
4. Place meat (fat side up) on insert (Figure 1).
Place prepared food on oven rack and slide
into the oven.
Fig. 1
Insert
Broil pan
Conv Roast Setting Suggestions
Meat Weight Oven temp Internal temp Minute per lb.
Rib eye roast 4 to 6 lbs. 350°F * 25-30
Tenderloin roast 2 to 3 lbs. 400°F * 15-25
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°F -375°F 180°F 12-16
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
* For beef: medium 160°F, well done 170°F.
** Stuffed turkey requires additional roasting time. Shield legs and
breast with foil to prevent overbrowning and drying of the skin.
Pork
Poultry
Beef
Standing rib roast 4 to 6 lbs. 350°F * 25-30
Fig. 2