Convection Roast - IKEA ADRATT 904.620.39 Mode D'emploi

OVEN CONTROLS

Convection Roast

Convection roast combines a cook cycle with the
convection fan and element to rapidly roast meats
and poultry. Heated air circulates around the meat
from all sides, sealing in juices and fl avors. Meats
cooked with this feature are crispy and brown on
the outside while staying moist inside. When con-
vection roast is set there is no preheat tone and
preheating is not necessary.
WARNING
Should an oven fi re occur, close the oven door and
turn the oven off. If the fi re continues, use a fi re
extinguisher. Do not put water or fl our on the fi re.
Flour may be explosive and water can cause a
grease fi re to spread and cause personal injury.
CAUTION
Always use oven mitts. Oven racks will become
very hot which can cause burns.
Benefi ts of Convection Roasting:
• Some foods cook up 25 to 30% faster, saving
time and energy.
• No special pans or bakeware required.
• Preheating is not necessary for most meats and
poultry.
• Be sure to carefully follow your recipe's temper-
ature and time recommendations or refer to the
convection roast chart for additional information.
22
To use convection roast at a temperature of
350°F (177°C):
1. Place the meat on the roasting pan on position
1, 2, or 3. Place meat (fat side up)
2. Place prepared food on oven rack and slide into
oven.
3. Close the door.
4. Press Conv Roast.
5. Press OK/START.
6. When cooking is completed or to cancel convec-
tion roast press OFF.
Figure 12: Convection roast on lower oven
racks
EN
6
5
4
3
2
1