IKEA IBS124PSS1 Panduan Penggunaan & Perawatan - Halaman 9
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Halaman Cetak
True Convect
Chart
Use the following chart below when convection baking.
FOOD
RACK
OVEN TEMP.
TOTAL TIME
POSITION
(min.)
Cookies
2
320°F (160°C)
10-12
Cakes
2
340°F (170°C)
30-35
Pies
2
400°F (200°C)
45-50
Convection
bake/roast
symbol
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast,
the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature
by turning the temperature control
knob down 1 temperature setting. See the "Temperature Chart"
in the "Oven and Temperature Control Knobs" section. The cook
time may need to be reduced also.
To Convection
Bake and Roast:
Before convection
baking and roasting, position the racks
according to the "Positioning
Racks and Bakeware" section.
When convection
roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended
in the recipe.
B
A. Grid
B. Broiler pan
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK.
4. Turn both control knobs to OFF when finished cooking.
Convection
Baking/Roasting
Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD/RACK
COOKTIME
OVEN TEMP.
INTERNAL
POSITION
(minutes
FOOD TEMP.
per 1 Ib)
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
25-35
340°F/360°F
160°F (71°C)
well-done
30-40
(170°C/180°C)
170°F (77°C)
Pork, Rack Position
1
Loin Roast
30-40
340°F/360°F
170°F (77°C)
(boneless)
(170°C/180°C)
Shoulder
35-40
340°F/360°F
170°F (77°C)
Roast
(170°C/180°C)
Ham, Rack Position
1
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
1
Leg, Shoulder
Roast
medium
25-30
300°F (150°C)
160°F (71°C)
well-done
30-35
170°F (77°C)
Beef, Rack Position
1
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
320°F (160°C)
170°F (77°C)
Chicken, Rack Position 1"
Whole
3-5 Ibs
(1.5-2.2 kg)
20-25
5-7 Ibs
(2.2-3.1 kg)
15-20
400°F (200°C)
185°F (85°C)
Turkey, Rack Position
1"
13 Ibs and
under (5.85 kg)
10-15
300°F (150°C)
185°F (85°C)
Cornish Game Hens, Rack Position 1"
1-1.5 Ibs
(0.5-0.7 kg)
50-60
320°F (160°C)
185°F (85°C)
*Do not stuff poultry when convection roasting.
400°F (200°C)
185°F (85°C)