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IKEA HJALTEBY Serie Manual De Instrucciones página 27

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Convection Roasting tips:
Preheating for convection roast is not necessary for most meats and poultry.
Arrange oven racks so meat and poultry are on the lowest rack of the oven.
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.
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.
Table 4: Convection Roasting recommendations
Meat
Beef
Standing rib
roast*
Rib eye roast*
Tenderloin roast 2 to 3 lb.
Poultry
Turkey whole**
Turkey whole**
Turkey whole**
Chicken
Pork
Ham roast,
fresh
Shoulder blade
roast
Loin
Pre-cooked ham 5 to 7 lb.
* The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cook-
ing 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 me-
dium 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 Temp
4 to 6 lb.
350°F (177ºC)
4 to 6 lb.
350°F (177ºC)
400°F (204ºC)
12 to 16 lb.
325°F (163ºC)
16 to 20 lb
325°F (163ºC)
20 to 24 lb.
325°F (163ºC)
3 to 4 lb.
350°F-375°F
(177ºC-
191ºC)*
4 to 6 lb.
325°F (163ºC)
4 to 6 lb.
325°F (163ºC)
3 to 4 lb.
325°F (163ºC)
325°F (163ºC)
OVEN CONTROLS
Internal Temp Mins per
lb
*160ºF (71ºC)
25-30
*160ºF (71ºC)
25-30
*160ºF (71ºC)
15-25
180°F (82ºC)
8-10
180°F (82ºC)
10-15
180°F (82ºC)
12-16
180°F (82ºC)
12-16
*160ºF (71ºC)
30-40
*160ºF (71ºC)
20-30
*160ºF (71ºC)
20-25
*160ºF (71ºC)
30-40
27

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