IKEA TANGBY - Page 20

OVEN CONTROLS
Convection Bake
Convection Bake uses a fan to circulate the oven’s
heat uniformly around the oven. This improved heat
distribution allows for even cooking and browning
results. Heated air ows around the food from all
sides.
Convection bake may be set for any oven tempera-
ture between 170°F (77°C) and 550°F (288°C).
To set convection bake with a default oven set
temperature of 325°F (163°C):
1. Select Oven Mode and scroll to Convection
Bake.
2. Touch Convection Bake: Default oven temp of
325° appears.
3. An option for Convection Convert is visible on
the screen. Using it will lower the oven tempera-
ture 25° to account for the increased efciency
of convection. If used, Convection Convert must
be selected before pressing Start.
4. Touch START:
5. Option to set Cook Time.
6. Touch START.
7. Oven will turn off when Cook Time is complete.
8. Cooking has ended and Off will be in display.
9. Press ON/OFF to return display to show the
time of day.
Benets of convection cooking include:
• Multiple rack baking.
Convection baking tips:
• Use Convection Bake for best results when bak-
ing cookies and cakes on 2 racks.
• For best results it is recommended to preheat
the oven before baking items like cookies, bis-
cuits and breads and move pans to front of the
racks.
• If your recipe is not written for convection bak-
ing, reduce the oven temperature by 25° or use
Convection Convert option.
• No special pans or bakeware required.
• For cookies use the following racks:
• Single rack baking use 3 (at rack).
• Two rack baking use 2 (at) and 5 (glide).
• For baking cakes use the following rack positions
and place bakeware as shown in Figure 3. In up-
per rack use position 4 (glide) or 5 (at).
• Cookies and biscuits should be baked on pans
with no sides or very low side to allow heated air
to circulate around the food. Food items baked
on pans with a dark nish will cook faster.
• Leave oven lights off while baking.
Convection Convert
Convection Convert automatically reduces the oven
temperature from what is specied in most baking
recipes to compensate for the increased cooking ef-
ciency of convection baking.
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2
3
4
5
6
Figure 3: Pan positions for best results when
baking cakes on two racks.
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