Meat Thermometer; Oven Vent; Baking And Roasting; Broiling - IKEA STANDARD CLEANING BUILT-INELECTRIC CONVECTION OVEN Use & Care Manual

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On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should be used to
determine doneness. A meat thermometer is not supplied with
this appliance.
• Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
• After reading the thermometer once, push it into the meat
1/2"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
• Check all meat, poultry and fish in 2 or 3 different places.
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C
A. Control panel
B. Oven vent
C. Oven door
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
D
Bako/roast symbol
The Bake/Roast function is ideal for baking, roasting or heating
foods.
During these functions, the bake and broil elements will cycle on
and off in intervals to maintain oven temperature.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
necessary to wait for the oven to preheat before putting food in,
unless preheating is not recommended in the recipe.
1. Turn the Oven control knob to the Bake/Roast symbol.
2. Turn the Temperature control knob to desired temperature.
3. Turn both control knobs to the OFF position when finished if
not using a timed cooking function.
D
Broil symbol
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
• Use only the broiler pan and grid provided with the oven. It is
designed to drain juices and help avoid spatter and smoke.
• When broiling meat, add a little water to the broiler pan to
help avoid spatter and smoke.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the oven door.
2. Turn the Oven control knob to the Broil symbol. The oven light
will turn on.
3. Turn the Temperature control knob to 480°F/250°C. The
temperature indicator light will turn on. The light will turn off
when the selected temperature is reached.
4. Turn both control knobs to the OFF position when finished if
not using the timed cooking function.
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