IKEA TANGBY Manual page 22

OVEN CONTROLS
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a broil pan with broil pan insert designed to drain the fat from the
food and help avoid spatter and reduce smoking.
• When broiling, always pull the oven rack out to the stop position before turning or removing food.
Table 2: Broil recommendations
Food Item Rack
Posi-
tion
Steak 1" thick 5
Steak 1" thick 5
Steak 1" thick 5
Steak 1" thick 5
Pork Chops 3/4 5
"thick
Chicken - Bone 5
In
Chicken Bone- 5
less
Fish 5
Shrimp 5
Hamburger 1" 5
thick
Hamburger 1" 5
thick
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, USDA Rev. June 1985.) The lowest temperature recommended by the
USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown
are after 2 minutes of preheating.
22
Temp Cook time in
minutes
1st side 2nd side
550°F 4:00
(288°C)
550°F 6:00
(288°C)
550°F 7:00
(288°C)
550°F 8:00
(288°C)
550°F 8:00
(288°C)
450°F 20:00
(232°C)
450°F 8:00
(232°C)
550°F as directed
(288°C)
550°F as directed
(288°C)
550°F 9:00
(288°C)
550°F 10:00
(288°C)
Internal
Temperature
4:00 140ºF (60ºC)
4:00 145°F (63°C)
6:00 160ºF (71ºC)
6:00 170°F (77ºC)
10:00 170°F (77ºC)
10:00 170°F (77ºC)
6:00 170°F (77ºC)
170°F (77ºC)
170°F (77ºC)
7:00 145ºF (63ºC)
8:00 170°F (77ºC)
en
Doneness
Rare**
Medium
Medium-
well
Well
Well
Well
Well
Well
Well
Medium
Well