Hyundai MFP 926, Instruction Manual

Page: 33 / 44

ENG
ENG - 33
TO USE yOUR CONVECTION OVEN TO ITS fULLEST POTENTIAL, hERE
ARE A fEW COOKING TIPS TO REMEMBER...
firstly it is an oven.
Whatever you can cook in any oven, you can
cook in your convection oven: that’s what it
does best. It will bake, roast, grill, dry fry, re-
heat, dehydrate, crock pot. etc. but it’s faster,
cheaper and fat free.
Whenever possible place food directly on
one wire rack
Cooking on a wire rack allows the hot air to
circulate freely around the food, cooking it qu -
ickly and evenly, often without turning. Gene -
rally choose the high rack that accommodates
the food with clearance to the underside of the
top.
Cooking a complete meal at once
By using two levels of racks, it is easy to cook
an entire meal at once. Keep in mind that
different foods and different weights of foods
take different time to cook. Put the food that
takes the longest time to cook on the bottom
rack. Later on during the cooking process, put
the other food on the lower and top rack. Now
your complete meal of meat, potatoes and
vegetables are all cooked together and will be
ready at the same time. Food on the high rack
will slow down cooking on the lower rack, this
needs to be allowed for.
Placing foods for optimum cooking
When placing several pieces of food on the
wire rack, be sure to leave at least 15mm
between the food and the side of the bowl.
This space allows the air to flow freely through
the oven. Also avoid stacking food on food in
order to cook more at one time. The hot air
must circulate freely in order to cook the food
properly - otherwise, if you can’t leave gaps
you can rearrange items as you cook.
Keeping food crisp
After the food is cooked, turn the thermostat
down, keeping the fan running. Your food will
stay hot and crisp. CONVECTION OVEN does
this automatically.
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To make your clean-up even easier
Before cooking, spray the oven, including
the racks and pans, with a non-stick produ -
ct first. Wiping away the grease and residue
after cooking will be even easier. You can also
place foil or a little hot water under the bottom
rack to catch drippings etc. This is optional.
Grill on the high rack, roast or bake on
the low rack.
Adapting recipes
As a rule of thumb, when using recipes inten -
ded for conventional ovens, temperatures
will remain the same but cooking times will
be less. Generally for cakes etc. reduce the
recommended conventional oven tempera -
ture by 10°C. The cooking times in this book
should be used as a guide. You need to judge
whether your piece of meat weights less or
more than that which is used in the guide
and slightly adjust your cooking time. When
working with the Convection Oven for the first
time, we suggest using a meat thermometer.
Watch the cooking progress through the glass
top. After a short time you will easily be able
to adapt your favourite recipes for Convecti -
on Oven. Remember, meats are best roasted
more slowly - they remain tender, succulent
and moist. Start at a higher temp. and seal/
brown meats first, then reduce the temp. to
complete the cooking.
Cooking time
Cooking times shown in the cook book will
vary depending on the volume, weight, tem -
perature and mass of the food or the desired
finish/crispness you want. Remember the most
important thing is to cook to your satisfaction.
Bring meats to room temperature before
cooking them
If not meats will take longer to cook through,
only helpful if you wish to cook ‘rare’.
Place large food items off center
To encourage max. air flow around and under
for fastest cooking. Expect to turn once after
sealing
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