IKEA IBD650P, Инструкция по использованию и уходу, Страница: 11 / 32

11
Convection Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
*Do not stuff poultry when convection roasting.
Timed Cooking
Timed Cooking allows the oven to be set to turn on at a certain
time of day, cook for a set length of time, and/or shut off
automatically.
Delay start should not be used for food such as breads and
cakes because they may not bake properly.
If there is a pause of 20 seconds between any of the following
steps, the function will automatically begin with the current
settings.
To Set a Cook Time:
1. Turn the Oven selector knob to the desired cook function.
2. Turn the Time and Temperature control knob to the desired
temperature.
3. Press the Enter button twice. The Cooking Time indicator will
flash, and “-0:00” will show on the display.
4. Turn the Time and Temperature control knob to set the length
of time to cook.
5. Press the Enter button again to view the End of Cooking time.
If you want to delay cooking, choose a different End of
Cooking time. To set a different End of Cooking time, turn the
Time and Temperature control knob. The oven will turn on at
the appropriate time based on the length of time and End of
Cooking time chosen.
6. Press the Enter button or Timed Cooking will automatically
begin in 20 seconds.
To Cancel Duration and End of Cooking Functions:
Turn the Oven selector knob to the OFF position or press the
CANCEL button.
Food/Rack
Position Cook Time
(minutes
per 1 lb) Oven
Temperature Internal Food
Temperature
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
300°F (150°C)
300°F (150°C)
300°F (150°C)
325°F (160°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
160°F (71°C)
170°F (77°C)
170°F (77°C)
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
25-35
30-40 325°F (160°C) 160°F (71°C)
170°F (77°C)
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
325°F (160°C)
325°F (160°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 2
Leg, Shoulder
Roast
medium
well-done
25-30
30-35 300°F (150°C) 160°F (71°C)
170°F (77°C)
Chicken, Rack Position 2*
Whole
3-5 lbs
(1.5-2.2 kg)
5-7 lbs
(2.2-3.1 kg)
20-25
15-20
325°F (160°C)
325°F (160°C)
185°F (85°C)
185°F (85°C)
Turkey, Rack Positions 1 or 2*
13 lbs and
under (5.85 kg)
Over 13 lbs
(5.85 kg)
10-15
10-12
300°F (150°C)
300°F (150°C)
185°F (85°C)
185°F (85°C)
Cornish Game Hens, Rack Position 2 or 3*
1-1.5 lbs
(0.5-0.7 kg)
50-60 325°F (160°C) 185°F (85°C)
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.