Bertazzoni MAS30 4 DFM XE, Installation, Use & Care Manual

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CONVECTION
Time can be saved by baking an entire batch of
cookies at the same time. The cookies will bake
evenly and be done all at once. The baking time
may be shorter due to the warm circulating air.
For small items such as cookies, check to see if
they are done one to two minutes before the
recipe time. For larger baked items such as cakes,
check five to six minutes before the time
indicated on the recipe
.
Convection cooking of meat and poultry will
result in foods that are brown and crispy on the
outside and moist and juicy on the inside. Large
meat or poultry items may cook up to 30 minutes
less than the suggested time so check them so
they will not be over baked. A meat thermometer
or an instant read thermometer will provide
more accurate results than the "minute per
pound" method. The larger the piece of meat or
poultry, the more time you will save.
Converting Conventional Baking to Convection
Cooking -
To convert most recipes for baked
items (cookies, cakes, pies, etc.), reduce the oven
temperature by 25°F. For meats and poultry, use
the temperature recommended in recipes and
cooking charts.
CONVECTION
The rear element operates at full power. Air is
circulated by the fan for even heating. Use this
setting for food which requires gentle cooking
such as pastries, soufflés or cakes.
TIPS FOR CONVECTION and BAKE
Preheating the Oven
Preheat the oven before baking. The oven does
not need to be preheated for large pieces of
meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on
the temperature setting and the number of racks
in the oven.
Temperature Setting
When using Convection, reduce the temperature
recommended in the recipe by 25°F. When
roasting meats, check internal temperature prior
to time recommended by recipe to prevent over
cooking. When roasting meats in convection
mode, do not reduce temperature setting.
Condensation
It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process The amount depends on the moisture
content of the food. The moisture will condense
on any surface cooler than. the inside of the
oven, such as the control panel.
RACK POSITIONS
Large Main Oven One Rack Baking
When baking on one rack, best results are
obtained in the bake mode (see Bake).
When roasting a turkey or a large piece of meat,
convection bake may be used. Rack 4 is the most
appropriate rack.
Two Rack Baking
Racks 4 and 2 are most appropriate when using
the convection bake mode. Round cake pans
should be staggered on racks 4 and 2.
Rectangular (9 x 13) cake pans and cookie sheets
should be placed on rack 4 directly under the one
on rack 2.
This may be used for cakes, cookies, biscuits and
other foods for which two rack baking is
desirable.
When several casseroles, frozen pies or cakes are
to be baked, use racks 4 and 2.
These two racks can also be used for a large oven
meal.
Bake ware Type
Aluminium bake ware gives the best browning
results.
Cookie sheets with only two sides give the best
results. Aluminium commercial half ‐ sheets or
professional cooking utensils may be used but
baking times may be increased.
Placement
For better browning, utensils such as cookie
sheets. Rectangular baking pans should be placed
crosswise on the rack with the shorter side facing
right and left to allow better air flow.
When baking on more than one rack, cookie
sheets and rectangular (9 x 13) cake pans should
not be staggered; round cake pans should be
staggered.
Settings for BAKE/CONVECTION cooking modes
These cooking modes are for baking, roasting or
warming using one or two racks.
1. Select BAKE/CONVECTION using the Selector
switch.
2. Set the oven temperature using the oven
temperature control knob (not over
Tmax=500°F setting position). If using
CONVECTION, set the oven control knob 25°F
below temperature suggested in the recipe.
Do no change recipe temperature if roasting
meats or poultry.