Bertazzoni MAS304INMXE, User Manual

Page: 22 / 28

22
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/ ‐ 4°C. 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/260°C setting position). If using
CONVECTION, set the oven control knob
25°F/ ‐ 4°C below temperature suggested in
the recipe. Do no change recipe temperature
if roasting meats or poultry.
BAKING RECOMMENDATIONS
FOOD PAN
SIZE CONTROL
TEMPERATURE
SETTING TOTAL
SUGGESTED
COOKING
TIME
Cookies 12”x15”
Cookie
Sheet
375° 8 to 12
minutes
Layer
Cakes 8”or
9”Round 350° 25 to 35
minutes
Sheet
Cakes 9”x13”
Pan 350° 30 to 40
minutes
Bunt
Cakes 12 Cup 325° 60 to 75
minutes
Brownies
or Bar
Cookies 9"x9"
Pan 325° 20 to 25
minutes
Biscuits 12"x15"
Cookie
Sheet
425° or Package
Directions 10 to 15
minutes
Quick
Bread 8"x4"
Loaf Pan 350° 55 to 70
minutes
Muffins 12 cup
Muffin
Pan
425° 14 to 19
minutes
Fruit Pies 9"
Diamete
r
425° 35 to 45
minutes
Fruit
Cobblers 9"x9"
Pan 400° 25 to 30
minutes
Yeast
Bread,
Loaves 8"x4"
Loaf Pan 375° 25 to 30
minutes
Dinner
Rolls 9"x13"
Pan 400° 12 to 18
minutes
Cinnamon
Rolls 9"x13"
Pan 375 25 to 30
minutes
Yeast
Cotter
and Cake
12"x15"
Cookie
Sheet 400° 20 to 30
minutes