IKEA IBS324PWS0 Gebruiks- en onderhoudshandleiding - Pagina 9
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Bako/roast symbol
The Bake/Roast
function is ideal for baking, roasting or heating
casseroles.
During baking or roasting,
the bake and broil elements
will cycle
on and off in intervals to maintain
oven temperature.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning
Racks and Bakeware" section. When roasting, it is
necessary to wait for the oven to preheat before putting food in,
unless preheating is not recommended
in the recipe.
1. Turn the Oven control knob to the Bake/Roast symbol.
2. Turn the Temperature control knob to desired temperature.
3. Press OK.
The arrow indicator above temperature
icon (°F/°C) will light.
The light will turn off when the selected temperature
is
reached.
4. Turn both control knobs to OFF when finished cooking.
D
N
Low broil symbol
High broil symbol
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
•
Use only the broiler pan and grid provided with the oven. It is
designed to drain juices and help avoid spatter and smoke.
Use the high broiling function to cook larger quantities of
meat.
•
When broiling meat, add a little water to the broiler pan to
help avoid spatter and smoke.
•
Trim excess fat to reduce spattering.
Slit the remaining fat on
the edges to avoid curling.
•
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
•
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
•
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended
in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the oven door.
2. Turn the Oven control knob to the desired Low Broil or High
Broil symbol.
3. Turn the Temperature control knob to 500°F/250°C.
4. Press OK.
5. Turn both control knobs to OFF when finished cooking.
BROILING CHART
For best results, place food 3" (7.0 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 (4). For diagram, see the
"Positioning
Racks and Bakeware" section.
FOOD
RACK
TOTAL TIME
POSITION
(min.)
Steak
1" (2.5 cm) thick
medium rare
3
23-25
medium
3
25-27
well-done
3
27-29
Ground meat patties
3/4"(2 cm) thick
well-done
3
20-22
Pork chops
1" (2.5 cm) thick
3
30-33
Lamb chops
1" (2.5 cm) thick
4
22-26
Chicken
bone-in pieces
3
34-40
boneless breasts
4
23-28
Fish Fillets
1/4-1/2" ( 0.6-1.3 cm) thick
4
12-15
Fish Steaks
3/4-1" (2-2.5 cm) thick
4
24-27
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.
•
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