Blue Seal Blue Seal G1100, Owner'S Manual, Page: 12 / 25

COOKING GUIDE
This BLUE SEAL TURBOFAN oven will cook a greater quantity of food faster, at a lower
temperature and more evenly than an ordinary oven.
As the oven opening is large and because loading to capacity takes longer than normal
ovens, the temperature will drop during the loading operation. To off-set this effect, it is
desirable to increase the preheat temperature by 25
o
above the desired temperature.
After loading is completed the thermostat should be set to the appropriate temperature
for the goods being cooked. Keep loading times as short as possible to minimise heat
loss.
Note: Before cooking, set the oven control to 250
o
C and leave the oven to heat up
for half an hour. This removes any undesirable fumes which may be in a
new oven. It will take approximately 25 mins. for the oven to reach 250
o
C.
BAKING
Due to the increased efficiency of a convection oven the temperature of recipes for use in
standard non-convection ovens should be decreased by up to 50
o
C
Always load each shelf evenly. Space pans away from each other and from the sides
and back of the oven to allow a maximum air-flow between them.
The large tempered glass windows plus the interior oven lights permit a close check on
the goods, making it unnecessary to frequently open the oven doors and hence lose
heat. Check the goods in the oven more frequently than in conventional ovens because
of the shorter cooking times. The time savings run from 20% to as high as 50% on
certain foods.
When baking we suggest you use the BAKE TIMER, as this is a warning device and will
not stop the oven heating for further cooking batches.
As many excellent recipe books are published, it is not our intention to list recipes, but to
provide a temperature and time chart as a guide. Space is provided for you to note your
own time or temperature as required.
BAKING GUIDE
FOOD °F °C TIME
Custard Pies 300 150 30-45 mins
Sponge Puddings 370 190 10 mins
Yorkshire Puddings (Lrg) 370 190 30-45 mins
Yorkshire Puddings (Sml) 370 190 10 mins
Meringues 230 110 75 mins
Meringue Toppings 320 160 8-10 mins
Biscuits 430 220 5-6 mins
Sponge Cakes 340 170 15-20 mins
Scones 390 200 10-15 mins
Yeast Rolls 320 160 10-15 mins
Danish Rolls 355 180 10 mins
Sweet Rolls 300 150 10-15 mins
Hamburger Buns 320 160 20 mins
Yeast Bread 320 160 20-25 mins
-8-
OPERATION