True Convect; Convection Baking And Roasting - IKEA 501961002018 User Manual

True Convect

True convect symbol
True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items
on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.
During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Use:
Before using True Convect, position the racks according to the
"Positioning Racks and Bakeware" section.
1. Turn the Oven control knob to the True Convect symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
True Convect Chart
Use the following chart below when convection baking.
FOOD RACK
POSITION
Cookies 2
Cakes 2
Pies 2

Convection Baking and Roasting

Convection bake/roast symbol
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
10
OVEN TEMP. TOTAL TIME
(min.)
325°F (160°C) 10-12
350°F (180°C) 30-35
400°F (200°C) 45-50
To Convection Bake and Roast:
Before convection baking and roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
A. Grid
B. Broiler pan
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
Convection Baking/Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD/RACK COOK
POSITION TIME
(minutes
per 1 lb)
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium 25-35
well-done 30-40
Pork, Rack Position 1
Loin Roast 30-40
(boneless)
Shoulder 35-40
Roast
Ham, Rack Position 1
Fresh
(uncooked) 25-35
Fully Cooked 15-20
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium 25-30
well-done 30-35
A
B
OVEN TEMP. INTERNAL
FOOD
TEMP.
350°F (180°C) 160°F (71°C)
350°F (180°C) 170°F (77°C)
350°F (180°C) 170°F (77°C)
350°F (180°C) 170°F (77°C)
300°F (150°C) 170°F (77°C)
300°F (150°C) 170°F (77°C)
300°F (150°C) 160°F (71°C)
170°F (77°C)