IKEA LAGAN Manual Del Usuario página 48

Cooking table for meat, fish and poultry
Accessory to be
Food
used
Steak (whole) /
Roast (1 kg)
Lamb's shank
(1.5 - 2.0 kg)
Roasted
chicken (1.8-2 Place one tray on a
kg)
Turkey (5.5 kg)
Fish Place one tray on a
Preheating is recommended for all food.
* These accessories may not be included with your product.
** These accessories are not included with your product. They are commercially available
accessories.
Grill
Red meat, fish and poultry meat will
quickly turn brown when grilled, hold a
beautiful crust and do not dry out. Fillet
meats, skewer meats, sausages as well
as juicy vegetables (tomatoes, onions,
etc.) are particularly suitable for grilling.
General warnings
• Food not suitable for grilling carries a
fire hazard. Grill only food that is
suitable for heavy grill fire. Also, do not
place the food too far in the back of
the grill. This is the hottest area and
fatty foods may catch fire.
• Close the oven door during grilling.
Never grill with the oven door open.
Hot surfaces may cause burns!
The key points of the grill
• Prepare foods of similar thickness and
weight as much as possible for the grill.
48/EN
Standard tray*
Standard tray*
Wire grill*
lower shelf
Standard tray*
Wire grill*
lower shelf
Operating Shelf
function position
Top and
bottom 3
heating
Top and
bottom 3
heating
Top and
bottom 2
heating
Top and
bottom 1
heating
Top and
bottom 3
heating
• Place the pieces to be grilled on the
wire grill or wire grill tray by
distributing them without exceeding
the dimensions of the heater.
• Depending on the thickness of the
pieces to be grilled, the cooking times
given in the table may vary.
• Slide the wire grill or the wire grill tray
to the desired level in the oven. If you
are cooking on the wire grill, slide the
oven tray to the lower shelf to collect
the oils. The oven tray you are going to
slide should be sized to cover the
entire grill area. This tray may not be
included with the product. Put some
water into the oven tray for easy
cleaning.
Cooking
Temperature
time (min)
(°C)
(approx.)
15 mins.
250/max, then
180 ... 190
15 mins.
250/max, then 110 ... 120
170
15 mins.
250/max, then
190
25 mins.
250/max, then 150 ... 210
180 ... 190
200
60 ... 80
60 ... 80
20 ... 30