IKEA KULINARISK Quick guide

KULINARISK
Recipe Book
GB

Contents
Cooking tables 3
Automatic programmes 24
Recipes - Pork/Veal 25
Recipes - Beef/Game/Lamb 28
Recipes - Poultry 31
Recipes - Fish 33
Recipes - Cake 35
Recipes - Desserts 42
Recipes - Pizza/Pie/Bread 44
Recipes - Casseroles/Gratins 48
Recipes - Side Dishes 51
Convenience 53
Subject to change without notice.
Cooking tables
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware,
recipes and quantities when you use this
appliance.
Follow the instructions on the packaging of
the food first. If the instructions are not
available, refer to the tables.
The temperature and baking
times in the tables are guidelines
only. They depend on the recipes
and the quality and quantity of
the ingredients used.
Advice for special heating functions of the
oven
Keep Warm
Use this function if you want to keep food
warm.
The temperature regulates itself
automatically to 80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on the
wire shelf. Move stacks around after half of
the warming time (swap top and bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
Dough Proving
You can use this automatic function with any
recipe for yeast dough you like. It gives you
a good atmosphere for rising. Put the
dough into a dish that is big enough for
rising. It is not necessary to cover it. Insert a
wire shelf on the first shelf position and put
the dish in. Close the door and set the
function: Dough Proving. Set the necessary
time.
Cooking with steam
• Use only heat and corrosion resistant
cookware.
• The correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food into the correct cooking
containers and put the containers on the
shelves. Make sure that there is some
ENGLISH 3

distance between the shelves to let the
steam circulate around each container.
• After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
• The tables give data for typical dishes.
• Start the procedure with a cold
appliance unless the data in the tables is
different.
• Use a recipe that is almost the same if
you cannot find the settings for your
recipe.
• When you cook rice, use a ratio of 1.5 : 1
– 2 : 1 water to rice because rice absorbs
water.
Steam water table
Time (min) Water in the water drawer (ml)
15 - 20 300
30 - 40 600
50 - 60 800
Full Steam / ECO Steam
Warning! Do not open the
appliance door when the
function is activated. There is a
risk of burns.
The function is applicable for all types of
food, fresh or frozen. You can use it to cook,
warm, defrost, poach or blanch vegetables,
meat, fish, pasta, rice, sweet corn, semolina
and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish, use
those with cooking times which are almost
the same. Add the largest quantity of water
necessary for one of the dishes in the
operation. Put the dishes into the correct
cookware and then on the wire shelves.
Adjust the distance between the cookware
to let the steam circulate.
Sterilisation with the function: Full Steam
• With this function you can sterilise
containers (e.g. baby bottles).
• Put the clean containers in the middle of
the shelf on the 1st shelf position. Make
sure that the opening is down at a small
angle.
• Fill the drawer with the maximum
quantity of water and set the time to 40
min.
Vegetables
Food Temperature
(°C)
Time (min) Shelf position Water in the wa-
ter drawer (ml)
Artichokes 96 50 - 60 1 800
Auberginen 96 15 - 25 1 450
Cauliflower,
whole
96 35 - 45 1 600
ENGLISH 4

Food Temperature
(°C)
Time (min) Shelf position Water in the wa-
ter drawer (ml)
Cauliflower,
florets
96 25 - 30 1 500
Broccoli, whole 96 30- 40 1 550
Broccoli, florets 96 20 - 25 1 400
Mushroom slices 96 15 - 20 1 400
Peas 96 20 - 25 1 450
Fennel 96 35 - 45 1 600
Carrots 96 35 - 45 1 600
Kohlrabi, strips 96 30 - 40 1 550
Peppers, strips 96 15 - 20 1 400
Leeks, rings 96 25 - 35 1 500
Green beans 96 35 - 45 1 550
Lamb's lettuce,
florets
96 20 - 25 1 450
Brussels sprouts 96 30 - 40 1 550
Beetroot 96 70 - 90 1 800 + 400
Black salsify 96 35 - 45 1 600
Celery, cubed 96 20 - 30 1 500
Asparagus,
green
96 25 - 35 1 500
Asparagus,
white
96 35 - 45 1 600
Spinach, fresh 96 15 1 350
Peeling toma-
toes
96 15 1 350
White haricot
beans
96 25 - 35 1 500
Savoy cabbage 96 20 - 25 1 400
ENGLISH 5

Food Temperature
(°C)
Time (min) Shelf position Water in the wa-
ter drawer (ml)
Courgette, slices 96 15 1 350
Side dishes / accompaniments
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Yeast dumplings 96 30 - 40 1 600
Potato dump-
lings
96 35 - 45 1 600
Unpeeled pota-
toes, medium
96 45 - 55 1 750
Rice (water /
rice ratio 1.5 : 1)
96 35 - 40 1 600
Boiled potatoes,
quartered
96 35 - 40 1 600
Bread dumpling 96 35 - 45 1 600
Tagliatelle, fresh 96 20 - 25 1 450
Polenta (liquid /
polenta ratio 3 :
1)
96 40 - 45 1 750
Fish
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Trout, approx.
250 g
85 30 - 40 1 550
Prawns, fresh 85 20 - 25 1 450
Prawns, frozen 85 30 - 40 1 550
Salmon filets 85 25 - 35 1 500
Salmon trout,
approx. 1000 g
85 40 - 45 1 600
Mussels 96 20 - 30 1 500
Flat fish filet 80 15 1 350
ENGLISH 6

Meat
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Cooked ham
1000 g
96 55 - 65 1 800 + 150
Chicken breast,
poached
90 25 - 35 1 500
Chicken, poach-
ed, 1000 - 1200
g
96 60 - 70 1 800 + 150
Veal / pork loin
without leg, 800
- 1000 g
90 80 - 90 1 800 + 300
Kasseler
(smoked loin of
pork), poached
90 70 - 90 1 800 + 300
Tafelspitz (prime
boiled beef)
96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
Eggs
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Eggs, soft-
boiled
96 10 - 12 1 400
Eggs, medium-
boiled
96 13 - 16 1 450
Eggs, hard-
boiled
96 18 - 21 1 500
True Fan Cooking and Full Steam in
succession
When you combine functions, you can cook
meat, vegetables and accompaniments one
after the other. All dishes are ready to serve
at the same time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes. Put
in the oven with the roast.
• Cool down the oven to a temperature of
around 80 °C. To cool down the
appliance quicker open the oven door to
the first position for approximately 15
minutes.
• Start the function: Full Steam. Cook it all
together until ready.
ENGLISH 7

Maximum water amount is 650
ml.
Half Steam + Heat
Add about 300 ml of water.
Food Temperature (°C) Time (min) Shelf position
Custard / flan in in-
dividual dishes1)
90 40 - 45 1
Baked eggs1) 90 35 - 45 1
Terrine1) 90 40 - 50 1
Thin fish fillet 85 15 - 25 1
Thick fish fillet 90 25 - 35 1
Small fish up to 350
g
90 25 - 35 1
Whole fish up to
1000 g
90 35 - 45 1
1) Continue for a further half an hour with the door closed.
Reheating
Food Temperature (°C) Time (min) Shelf position
Dumplings 85 20 - 30 1
Pasta 85 15 - 20 1
Rice 85 15 - 20 1
One-plate dishes 85 15 - 20 1
Quarter Steam + Heat
Add about 300 ml of water.
Food Quantity Temperature (°C) Time (min) Shelf position
Roast pork 1 kg 160 - 180 90 - 100 1
Roast beef 1 kg 180 - 200 60 - 90 1
Roast veal 1 kg 180 80 - 90 1
Meat loaf, un-
cooked
0,5 kg 180 30 - 40 1
ENGLISH 8

Food Quantity Temperature (°C) Time (min) Shelf position
Smoked loin of
pork (soak for 2
hours)
0,6 - 1 kg 160 - 180 60 - 70 1
Chicken 1 kg 180 - 200 50 - 60 1
Duck 1,5 - 2 kg 180 70 - 90 1
Potato gratin - 160 - 170 50 - 60 1
Pasta bake - 190 40 - 50 1
Lasagne - 180 45 - 55 1
Misc. types of
bread
0,5 - 1 kg 180 - 190 45 - 60 1
Rolls 40 - 60 g 180 - 210 30 - 40 2
Ready-to-bake
rolls
- 200 20 - 30 2
Ready-to-bake
baguettes
40 - 50 g 200 20 - 30 2
Ready-to-bake
baguettes fro-
zen
40 - 50 g, 200 25 - 35 2
Baking
• Your oven can bake or roast differently
to the appliance you had before. Adapt
your usual settings (temperature, cooking
times) and shelf positions to the values in
the tables.
• The manufacturer recommends that you
use the lower temperature the first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• You can extend baking times by 10 – 15
minutes if you bake cakes on more than
one shelf position.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the
temperature setting. The differences
equalize during the baking procedure.
• With longer baking times, you can
deactivate the oven approximately 10
minutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays in the
oven can twist during baking. When the
trays become cold again, the distortions are
gone.
ENGLISH 9

Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
browned sufficiently.
The shelf position is incor-
rect.
Put the cake on a lower
shelf.
The cake sinks and becomes
soggy, lumpy or streaky.
The oven temperature is too
high.
The next time you bake, set
a slightly lower oven tem-
perature.
The cake sinks and becomes
soggy, lumpy or streaky.
The baking time is too short. Set a longer baking time.
You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes
soggy, lumpy or streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The cake is too dry. The oven temperature is too
low.
The next time you bake, set
a higher oven temperature.
The cake is too dry. The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly. The oven temperature is too
high and the baking time is
too short.
Set a lower oven tempera-
ture and a longer baking
time.
The cake browns unevenly. The mixture is unevenly dis-
tributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set
a slightly higher oven tem-
perature.
Baking on one oven level
Baking in tins
Food Function Tempera-
ture (°C)
Time (min) Shelf position
Ring cake or brioche True Fan Cook-
ing
150 - 160 50 - 70 1
Madeira cake / Fruit
cakes
True Fan Cook-
ing
140 - 160 70 - 90 1
ENGLISH 10