FULGOR F4SP30 1 Series, Use & Care Manual

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ENGLISH
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Use & Care Manual
In a conventional oven, the heat sources cycle on and off to maintain an average temperature in the oven
cavity.
As the temperature gradually rises and falls, gentle air currents are produced within the oven. This natural
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heat is “conveyed” by a fan that provides continuous circulation of the hot air. This European Convection
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standard convection ovens, a fan simply circulates the hot air around the food.
The system is characterized by the combination of an additional heating element located around the
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and the full depth of the oven cavity. This European Convection system aids in maintaining a more even oven
temperature throughout the oven cavity.
The circulating air aids in speeding up the baking process and cooks the food more evenly. By controlling the
movement of heated air, convection cooking produces evenly browned foods that are crispy on the outside
yet moist inside. Convection cooking works best for breads and pastries as well as meats and poultry. Air-
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By using European Convection, foods can be cooked at a lower temperature and cooking times can be
shorter.
When using this mode, the standard oven temperature should be lowered by 25 °F (15 °C).
Foods requiring less cooking time should be checked slightly earlier than normal. For best results, foods
should be cooked uncovered, in low-sided pans to take advantage of the forced air circulation. When using
the Convection Roast mode, the standard oven temperature does not need to be reduced.
Advantages of Convection Cooking
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Even baking, browning and crisping are achieved.
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Baking on multiple racks at the same time is possible with even results.
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Multiple-rack baking saves time.
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Dehydrates herbs, fruits and vegetables.
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Requires no specialized bake ware.
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Saves time and energy.
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Convection broiling allows for extraordinary grilling with thicker cuts of food.
Cooking with the Convection Oven