IKEA FINSMAOVSB Recipe Book

KULINARISKFINSMAKARERecipe BookGB

PorkFood Quantity (kg) Temperature(°C)Time (min) Shelf positionShoulder, neck,ham joint1 - 1.5 160 - 180 90 - 120 1 or 2Chop, spare rib 1 - 1.5 170 -

Slow CookingUse this function to prepare lean, tenderpieces of meat and fish with coretemperatures no more than 65 °C. Thisfunction is not applicable

PreservingUse only preserve jars of the samedimensions available on the market.Do not use jars with twist-off and bayonettype lids or metal tins.Use t

VegetablesFor one tray use the third shelf position.For 2 trays use the first and fourth shelf position.Food Temperature (°C) Time (h)Beans 60 - 70 6

Food Temperature(°C)Time (min) Shelf posi-tionCommentsBiscuits 150 20 - 35 3 (2 and4)In a baking traySweet buns1)180 - 200 12 - 20 2 In a baking trayB

FishFood Quantity(kg)Tempera-ture (°C)Time (min) Shelf posi-tionCommentsTrout 1.5 180 25 - 35 2 3 - 4 fishTuna 1.2 175 35 - 50 2 4 - 6 filletsHake - 2

Food Temperature (°C) Time (min) Shelf positionVegetables 130 10 - 15 2Bread BakingPreheat an empty oven for 10minutes before cooking.Food Quantity(kg

Automatic programmesWarning! Refer to Safetychapters.Automatic programmesMenu: Assisted Cooking— gives theoptimum settings for each type of a dish.You

DishPorkSpare RibsPork Knuckle, pre-cookedPork JointLoin of PorkPork NeckPork ShoulderVealVeal KnuckleLoin of VealRoast Veal LambLeg of LambSaddle of

DishAlmond Cake -Muffins -Pastry -Pastry Stripes -Cream Puffs -Puff Pastry -Eclairs -Macaroons -Short Pastry Biscuits -Christmas Stollen -Apple Strude

• Pizza/Quiche • Cake/Pastry• Bread/RollsFish/SeafoodCod FishIngredients:• 800 g dried cod• 2 tablespoons olive oil• 2 large onions• 6 cloves of garli

Cut the fennel into thin slices and stufftogether with the sprigs of fresh thyme intothe fish.Place half of the rock salt in a baking dishand place th

• 1 teaspoon salt• 1 teaspoon paprika• 1 teaspoon curry• 1/2 teaspoon pepper• 250 g sliced tinned mushrooms• 20 g corn starchMethod:Clean the chicken

Stuff the duck with cubes of orangeseasoned with salt and sew it up.Place the duck in the roasting tin, breastdown.Squeeze the juice from the oranges,

• 2 eggs• salt, pepper and paprika• 100 g rashers of baconMethod:Soak dry rolls in water and then squeezewater out. Peel onion and chop finely, thensw

the roast. Suitable accompaniments arecroquettes, potato gratin, broccoli, orsimilar.• Time in the appliance: 60 minutes• Shelf position: 1Veal Knuckl

• salt, pepper• 1 onion, chopped• parsley, chopped• 1 kg breast of veal (with pocket cut intoit)• soup vegetables (carrot, leek, celery,parsley)• 50 g

Add cream and Dijon mustard, put meatback in, cover with a lid and then put it inthe appliance.• Time in the appliance: 90 minutes• Shelf position: 1W

In the meantime prepare the Béchamelsauce: Melt the butter in a pan, add theflour and cook until golden, stirringconstantly. Gradually pour in the mil

Dice the ham.Heat butter in a pan.Chop parsley and peel the onion and chopthis as well. Sweat both in the frying pan.Grease a baking dish with a littl

ContentsCooking tables 3Automatic programmes 17Fish/Seafood 20Poultry 21Meat 23Oven Dishes 27Pizza/Quiche 31Cake 34Bread/Rolls 41Subject to change wit

Rub an ovenproof baking dish with a cloveof garlic and then grease the dish with alittle butter.Spread half of the seasoned potato slices inthe dish a

Melt the butter and add flour. Sautéebriefly and then pour in vegetable stockand milk and bring to the boil.Stir 50 g cheese into the sauce and pourov

• 125 ml milk• 1 egg• 50 g butter• 3 g saltIngredients for the topping:• 750 g onions• 250 g bacon• 3 eggs• 250 g crème fraîche• 125 ml milk• 1 teaspo

Place pastry on a well greased baking tray.Prick dough well all over with a fork.Spread the cheese evenly on the pastry.Mix cream, milk and eggs and s

• 1 teaspoon chopped thyme• 125 g ricotta• 100 g goat’s cheese• 2 tablespoons olives• 1 egg• 60 ml creamOther:• Black baking tin, greased, diameter 28

BrowniesIngredients:• 250 g plain chocolate• 250 g butter• 375 g sugar• 2 packet vanilla sugar (approximately16 g)• 1 pinch salt• 5 tablespoons water•

• 1 packet of custard powder, vanillaflavour (40 g or the correspondingamount of powder for making puddingof 500 ml milk)Other:• Black springform baki

Other:• Quiche tin with 28 cm diameter, greasedMethod:Sieve flour into a mixing bowl, mix salt andbutter cut into small pieces into the flour.Then add

together. Then add the eggs one at a timeand cream together again.Add the flour and cornflour mixed with thebaking powder to the creamed mixture andfo

Savarin CakeIngredients for the dough:• 350 g flour• 1 small packet dried yeast (8 g dry yeastor 42 g fresh yeast)• 75 g sugar• 100 g butter• 5 egg yo

Baking and roastingCakesFood Conventional Cooking True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tion

Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well, stir in with the milk and some ofthe flour from a

• 1 tablespoon cherry liquer• 1/2 teaspoon cinnamon• 60 g flour• 1/2 teaspoon baking powderIngredients for the topping:• 150 g icing sugar• 1 tablespo

• Baking tray which has been greased orlined with baking parchmentMethod:Place wheat flour, rye flour, salt and driedyeast in a large bowl.Mix water,

Put the rest of the sugar on the edge of theflour. Knead all ingredients into a workableyeast dough. Leave the dough to rise in awarm place until it i

867347157-A-122018© Inter IKEA Systems B.V. 201821552AA-2085714-1

Food Conventional Cooking True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionMeringues- two levels- -

Bread and pizzaFood Conventional Cooking True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionWhitebrea

Food Conventional Cooking True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionVegetableflan200 2 175 2

Food Conventional Cooking True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionEnglishroast beef,well d

Food Quantity Tempera-ture (°C)Time (min) Shelf posi-tionPieces Quantity(kg)1st side 2nd sideFillet steaks 4 0.8 max. 12 - 15 12 - 14 4Beef steaks 4 0