IKEA TVÄRSÄKER Manual page 31

EN
Convection Roasting tips:
• Preheating for convection roast is not necessary for most meats and poultry.
• Arrange oven racks so large cuts of meat and poultry are on the lowest rack of the oven.
• Smaller roasts and poultry should be cooked using rack position 2 or 3.
• Since convection roast cooks faster, may be able to reduce cook times as much as 25% from the rec-
ommended time of your recipe (check the food at this time). Then if needed, increase cook time until
the desired doneness is obtained.
• Carefully follow your recipe's temperature and time recommendations or refer to the convection roast
recommendations for additional information.
• Do not cover foods when dry roasting - covering will prevent the meat from browning properly.
• When cooking meats use the broiler pan and insert. The broiler pan will catch grease spills and the in-
sert helps prevent grease splatters.
Meat
Beef Standing Rib
Roast
Rib Eye Roast
Tenderloin
poultry
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
pork Ham Fresh
Shoulder blade
Loin
Pre-cooked Ham
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only
140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide)
The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F
(77ºC
** Stuffed turkey requires additional roasting time. Shield legs and breast with foil to prevent over browning and
drying of the skin.
Weight Oven Temperature
4 to 6 lbs 350°F (177ºC)
4 to 6 lbs 350°F (177ºC)
2 to 3 lbs 400°F (204ºC)
12 to 16 lbs 325°F (163ºC)
16 to 20 lbs 325°F (163ºC)
20 to 24 lbs 325°F (163ºC)
3 to 4 lbs 350°F-375°F
(177ºC-191ºC)*
4 to 6 lbs 325°F (163ºC)
4 to 6 lbs 325°F (163ºC)
3 to 4 lbs 325°F (163ºC)
5 to 7 lbs 325°F (163ºC)
OVEN CONTROLS
Internal food
Temperature
*160ºF (71ºC)
*160ºF (71ºC)
*160ºF (71ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
180°F (82ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
160°F (71ºC)
Mins per
pound
25-30
25-30
15-25
8-10
10-15
12-16
12-16
30-40
20-30
20-25
30-40
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