IKEA IBS324PWW0 Instrukcja obsługi i konserwacji - Strona 10
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Trueconvect symbol
True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items
on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.
During True Convect, the convection
ring element cycles 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. The cook time may need to be
reduced also.
To Use:
Before using True Convect, position the racks according to the
"Positioning
Racks and Bakeware" section.
1. Turn the Oven control knob to the True Convect symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°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.
True Convect
Chart
Use the following chart below when convection baking.
FOOD
RACK
OVEN TEMP.
TOTAL TIME
POSITION
(min.)
Cookies
2
325°F (160°C)
10-12
Cakes
2
350°F (180°C)
30-35
Pies
2
400°F (200°C)
45-50
Iil
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. 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.
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. The arrow indicator above the temperature symbol
(°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.
Convection
Baking/Roasting
Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD/RACK
COOK
OVEN TEMP.
INTERNAL
POSITION
TIME
FOOD
(minutes
TEMP.
per 1 Ib)
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
25-35
350°F (180°C)
160°F (71°C)
well-done
30-40
350°F (180°C)
170°F (77°C)
Pork, Rack Position
1
Loin Roast
30-40
350°F (180°C)
170°F (77°C)
(boneless)
Shoulder
35-40
350°F (180°C)
170°F (77°C)
Roast
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)
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