Officine Gullo OGG 304FCU, Instructions For Installation And Use Manual

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EN
17
12 - Bake Tips and Techniques
General Guidelines
• For best results, bake food on a single rack with at least 1”
- 1 ½” (2,5 - 3cm) space between utensils and oven walls.
• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish),
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with
more browning. Insulated bake ware will slightly lengthen
the cooking time for most foods.
• Do not use aluminum foil or disposable aluminum trays to line
any part of the oven. Foil is an excellent heat insulator and
heat will be trapped beneath it. This will alter the cooking
performance and can damage the finish of the oven.
• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page 25.
BAKE CHART -
CONVECTION CAVITY
FOOD ITEM RACK POSITION TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
CAKE
Cupcakes
2 350 (175) 19 - 22
Bundt Cake 1 350 (175) 40 - 45
Angel Food 1 350 (175) 35 - 39
PIE
2 crust, fresh, 9"
2 375 - 400 (190 - 205) 45 - 50
2 crust, frozen fruit, 9" 2 375 (190) 68 - 78
COOKIES
Sugar
2 350 - 375 (175 - 190) 8 - 10
Chocolate Chip 2 350 - 375 (175 - 190) 8 - 13
Brownies 2 350 (175) 29 - 36
BREADS
Yeast bread loaf, 9x5
2 375 (190) 18 - 22
Yeast rolls 2 375 - 400 (190 - 205) 12 - 15
Biscuits 2 375 - 400 (190 - 205) 7 - 9
Muffins 2 425 (220) 15 - 19
PIZZA
Frozen
2 400 - 450 (205 - 235) 23 - 26
Fresh 2 475 (246) 15 - 18
Baking is cooking with heated air. Both upper and lower elements in the oven are used to heat the air but no fan is used to circulate
the heat.
Follow the recipe or convenience food directions for baking temperature, time and rack position. Baking time will vary with the
temperature of ingredients and the size, shape and finish of the baking utensil.