IKEA IBS550P 사용 및 관리 매뉴얼 - 페이지 9

{카테고리_이름} IKEA IBS550P에 대한 사용 및 관리 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. IKEA IBS550P 28 페이지. Built-in electric convection oven
IKEA IBS550P에 대해서도 마찬가지입니다: 사용 및 관리 매뉴얼 (28 페이지), 사용 및 관리 매뉴얼 (28 페이지), 사용 및 관리 매뉴얼 (32 페이지), 사용 및 관리 매뉴얼 (32 페이지), 사용 및 관리 매뉴얼 (32 페이지), 사용 및 관리 매뉴얼 (28 페이지)

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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

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

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

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

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)