IKEA IBS550P 사용 및 관리 매뉴얼 - 페이지 9

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IKEA IBS550P에 대해서도 마찬가지입니다: 사용 및 관리 매뉴얼 (28 페이지), 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 (28 페이지)

페이지 인쇄

Broil Settings

Use the following chart when setting broiling levels and broiling

temperatures. As the broil percentage decreases, the element

cycles on and off to provide the selected heat setting.

Broil Level

Br4

Br3

Br2

LOW

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil

burner. Times are guidelines only and may need to be adjusted

for individual tastes. Recommended rack positions are numbered

from the bottom (1) to the top (5). For diagram, see the

"Positioning Racks and Bakeware" section.

FOOD

Steak

1" (2.5 cm) thick

medium rare

medium

well-done

Ground meat patties*

" (2 cm) thick

well-done

Pork chops

1" (2.5 cm) thick

Lamb chops

1" (2.5 cm) thick

Chicken

bone-in pieces

boneless breasts

Fish Fillets

- " (0.6-1.3 cm) thick

Steaks

-1" (2-2.5 cm) thick

*Place up to 9 patties, equally spaced, on broiler grid.

Broil Percentage

100

TOTAL

RACK

BROIL

TIME

POSITION

LEVEL

(min.)

21-23

23-25

27-29

20-22

30-33

22-26

34-40

22-32

12-15

24-27

Keep Warm

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before

or after cooking.

Doing so can result in food poisoning or sickness.

IMPORTANT: The Keep Warm function allows hot cooked foods

to stay warm before serving.

On double oven models only, be sure to set the correct controls

for the oven (upper or lower) you want to use.

To Use:

1. Turn the SELECTOR knob to KEEP WARM.

2. The display will show 170°F (80°C).

3. Press ENTER button to start, or after 10 seconds, the

function will start automatically.

4. Turn the SELECTOR knob to the OFF position when finished.

Convection Cooking

(on some models)

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.