Fornelli FEA 45 SONATA, User Manual

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Installation and operation instructions Installation and operation instructions
OVENS
11
The table presents two methods of cooking
the same dish. Each method description oc-
cupies three columns in the table. The data
below are only approximate, because the
cooking mode and cooking time may change,
depending upon an amount and properties of
the food.
HINTS ON BAKING
Baking temperatures and time depend upon
an amount and properties of bakery dough.
Therefore the table data are given as inter-
vals. Start baking at lower temperatures
presented in the table. Then, as it may be re-
quired, increase baking temperatures. Please
keep in mind that lower baking temperatures
always provide for uniform browning.
Attention!
Tins shall be placed upon a grid at all
times!
The cake top is burnt. Place baked food at a
lower level, decrease temperature and slight-
ly increase the baking time.
The cake bottom is burnt. Place the baked
food at a higher level. Set a lower tempera-
ture next time.
You bake food at various levels (the “con-
vection” mode is not at that used). At higher
levels the baked food are browner as opposed
to lower ones. Select a slightly lower tem-
perature which would result in more uniform
baking. Foods being baked at different levels
cannot be ready at the same time. Let the food
being placed at the lower pan be baked 5 – 10
minutes longer or put that pan into the oven
earlier than the others.
Flat cookies “stick” to the pan surface.
Place the pan into the oven again. Keep it
there within a short time. Take the pan out.
Now you can easily take them off.
The cake remains within the tin even over-
turned. Use a knife to carefully separate the
cake from the tin edge. Overturn it again. Use
wet cold towels to cover it (several layers).
Next time properly grease the tin and dredge
it.
You have measured the oven temperature
using your own thermometer and found a
temperature difference. The oven tempera-
ture is measured by the manufacturer using
a test grid at the lapse of a certain time. The
temperature is measured in the midpoint of
the test grid. The type of used dishware and
accessories also have impact upon mea-
sured values.
The values measured by you will always differ
from the values set.
How can one determine whether yeast-
fermented dough has got baked thor-
oughly or not. 10 minutes before the end of
cooking time according to your recipe, pierce
baked food using a wooden stick at the high-
est point. The food is ready, unless the dough
sticks to the stick.
The cake rises in the middle, but its edges
are “fallen”.
Do not grease the edges of a
round-shaped tin. Upon completion of bak-
ing, use a knife to separate the cake from the
tin.
Water vapor may form during baking. Its
greater amount escapes through the evapo-
ration outlet. Vapors may condense upon
tiles and furniture pieces close to the oven.
This physical phenomenon is quite normal.