IKEA TVARSAKER Mode D'emploi page 12

COOKING RECOMMENDATIONS
Action
Broiling / Roasting
Broiling pan
Convection Cooking
Convection attributes
Convection Bake
Convection Roast
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Recommendation
For best results when broiling, use a broil pan with a broil pan insert designed
to drain the fat from the food, help avoid spatter, and reduce smoking. The
broiler pan will catch grease spills, and the insert helps prevent grease splat-
ters.
Convection cooking uses a fan to circulate hot air around the oven and food.
It browns food more evenly and reduces hot spots in the oven.
Convection saves time when using multiple racks or cooking several food
items at once.
Reduce cooking temperature by 25° F (13-14° C) from the recipe unless the
recipe is written for convection baking.
Preheat the oven for best results.
Convection roasting is best for meats and does not require preheating for
most meats and poultry.
Reducing the cooking temperature for convection roast is not recommended.
Carefully follow your recipe's temperature and time recommendations, ad-
justing the cooking time if the recipe does not specify convection roasting
time.
Since convection roast cooks faster, cook time may be reduced by 25% to
40% depending on food type. You can reduce cook times by 25% from the
recommended time of your recipe, and check the food at this time. If needed,
continue cooking until the desired doneness is obtained.
Use a meat probe if available with your appliance. Meat probes are also avail-
able from most grocery and home goods stores.
Arrange oven racks so large cuts of meat and poultry are on the lowest rack
of the oven.
Do not cover foods when dry roasting - covering will prevent the meat from
browning properly.
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