IKEA IBS550P Handbuch für Gebrauch und Pflege - Seite 9
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In a convection
oven, the fan-circulated
hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (15°C to 30°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
•
It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
•
Keep heat loss to a minimum by opening the oven door only
when necessary.
•
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
•
Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
•
Use a meat thermometer
or the temperature
probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
@
Convoct symbol
During convection
baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature,
while the fan constantly circulates the hot air.
If the oven door is opened during convection
baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
Reduce recipe temperature 25°F (15°C). The cook time may need
to be reduced also.
To Convection
Bake or Roast:
Before convection
baking or roasting, position the racks
according to the "Positioning
Racks and Bakeware" section.
When convection roasting, use the roasting rack on top of the
broiler pan and grid (not included). The roasting rack holds the
food above the broiler pan grid and allows air to circulate
completely
around all surfaces of the food.
If you would like to purchase a roasting rack, it may be ordered.
See "Assistance
or Service" section to order. Ask for Part
Number W10123240.
It is not necessary to wait for the oven to preheat before putting
in food, unless it is recommended
in the recipe.
1. Turn the Oven Control knob to the Convect symbol. The
display will read 325°F (165°C).
2. Turn the Set Control knob to desired temperature.
The
convection
roast range can be set between 170°F and 500°F
(75°C and 260°C).
3. Press the OK button to start, or after 10 seconds, the function
will start automatically.
4. Turn the Oven Control knob to the OFF position when
finished cooking.
Convection
Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
Food/Rack
Cook Time
Oven
Internal Food
Position
(minutes
Temperature
Temperature
per 1 Ib)
Beef, Rack Position 2
Rib Roast
rare
20-25
140°F (60°C)
medium
25-30
300°F (150°C)
160°F (71°C)
well-done
30-35
170°F (77°C)
Rib Roast
(boneless)
rare
22-25
140°F (60°C)
medium
27-30
300°F (150°C)
160°F (71°C)
well-done
32-35
170°F (77°C)
Rump, Sirloin
Tip Roast
rare
20-25
140°F (60°C)
medium
25-30
300°F (150°C)
160°F (71°C)
well-done
30-35
170°F (77°C)
Meat Loaf
20-25
325°F (160°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
25-35
325°F (160°C)
160°F (71°C)
well-done
30-40
170°F (77°C)
Pork, Rack Position
2
Loin Roast
(boneless)
30-40
325°F (160°C)
170°F (77°C)
Shoulder
Roast
35-40
325°F (160°C)
170°F (77°C)
Ham, Rack Position
2
Fresh
(uncooked)
25-35
300°F (150°C)
170°F (77°C)
Fully Cooked
15-20
300°F (150°C)
170°F (77°C)
Lamb, Rack Position
2
Leg, Shoulder
Roast
medium
25-30
300°F (150°C)
160°F (71°C)
well-done
30-35
170°F (77°C)
Chicken, Rack Position 2*
Whole
3-5 Ibs
(1.5-2.2 kg)
20-25
5-7 Ibs
(2.2-3.1 kg)
15-20
Turkey, Rack Positions 1 or 2*
13 Ibs and
under (5.85 kg)
10-15
Over 13 Ibs
325°F (160°C)
185°F (85°C)
(5.85 kg)
10-12
300°F (150°C)
Cornish Game Hens, Rack Position
2 or 3*
1-1.5 Ibs
(0.5-0.7 kg)
50-60
325°F (160°C)
185°F (85°C)
*Do not stuff poultry when convection roasting.
325°F (160°C)
185°F (85°C)
300°F (150°C)
185°F (85°C)
185°F (85°C)