IKEA FRAMTID DATID Bedienungsanleitung Seite 40

ENGLISH
Advice and tips regarding use
How to read the cooking table:
The table indicates the best function to use
for a given food, to be cooked on one or
more shelves at the same time. Cooking
times start from the moment food is placed
in the oven, excluding preheating (where
required). Cooking temperatures and times
are only approximate and depend on the
amount of food and type of accessory used.
Use the lowest recommended values initially
and, if cooking results are not those desired,
use higher values. It is advisable to use the
accessories supplied and preferably dark-
coloured metal cake tins and pans. Pots and
accessories in Pyrex or porcelain can also
be used, but cooking times will be slightly
longer.
Cooking different foods at the same time
Using the FORCED AIR function it is possible
to cook different foods requiring the same
cooking temperature at the same time (e.g.
fish and vegetables) on different shelves.
Remove the food requiring shorter cooking
times and leave food requiring longer
cooking times in the oven.
Cakes
- Bake delicate cakes with the
conventional function on one level only.
Use dark-coloured metal cake tins
and always position them on the rack
supplied. To cook on more than one
shelf, select the forced air function and
arranged the cake tins in a staggered
way on the racks, to favour air
circulation.
- To know if a raising cake is baked, insert
a wooden toothpick in the top part of
the cake. If the toothpick comes out dry,
the cake is ready.
- If using non-stick cake tins do not butter
the edges, as the cake may not rise
evenly at the sides.
- If the cake goes "flat" during baking, set
a lower temperature the next time, even
reducing the amount of liquid in the
mixture and mixing more gently.
- For cakes with juicy fillings (cheesecake
or fruit pies) use the "FORCED AIR"
function. If the base of the cake is soggy,
lower the shelf and sprinkle the bottom
of the cake with breadcrumbs or biscuit
crumbs before adding the filling.
Meat
- Use any kind of pan or Pyrex dish
suitable for the size of the meat being
cooked. For roasts, it is best to pour a
little stock on the bottom of the pan,
basting the meat during cooking for
added flavour. Pay attention to the
steam created during this operation.
When the roast is ready, leave it in the
oven for another 10-15 minutes, or wrap
it in aluminium foil.
- To grill pieces of meat, choose cuts of the
same thickness to obtain even cooking.
Very thick pieces of meat require longer
cooking times. To prevent the meat from
burning on the outside, move it away
from the grill by placing the rack at a
lower level. Turn the meat two thirds
of the way through cooking, paying
attention to the steam when opening the
door.
- To collect the cooking juices it is
advisable to place a drip-tray with half
a litre of water directly under the rack on
which the food is placed. Top-up when
necessary.
Pizza
- Lightly grease the trays to ensure
the pizza has a crispy base. Add the
mozzarella two thirds of the way through
baking.
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