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

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18
13 - Convection Bake Tips and Techniques
Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-
sided pans to take advantage of the forced air circulation.
Use shiny aluminum pans for best results unless otherwise
specified.
• Heatproof glass or ceramic can be used. Reduce temperature
by another 25°F (15°C) when using heatproof glass dishes
for a total reduction of 50°F (30°C).
• Dark metal pans may be used. Note that food may brown
faster when using dark metal bake ware.
• The number of racks used is determined by the height of the
food to be cooked.
• Baked items, for the most part, cook extremely well in
convection. Don’t try to convert recipes such as custards,
quiches, pumpkin pie, or cheesecakes, which do not benefit
from the convection-heating process. Use the regular Bake
mode for these foods.
• Multiple rack cooking for oven meals is done on rack
positions 1, 2, 3 , 4 and 5. All five racks can be used for
cookies, biscuits and appetizers.
- 2 Rack baking: Use positions 1 and 3.
- 3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.
- When baking four cake layers at the same time, stagger
pans so that one pan is not directly above another. For best
results, place cakes on front of upper rack and back of lower
rack (See graphic at right). Allow 1” - 1 ½” (2.5 - 3cm) air
space around pans.
• Converting your own recipe can be easy. Choose a recipe
that will benefit from convection cooking.
• Reduce the temperature and cooking time if necessary. It
may take some trial and error to achieve a perfect result.
Keep track of your technique for the next time you want to
prepare the recipe using convection.
• Tips for Solving Baking Problems are found on Page 25.
Foods recommended for Convection Bake mode:
Appetizers, Biscuits, Coffee Cakes
Cookies (2 to 4 racks), Yeast Breads
Cream Puffs
Turnovers
Casseroles and One-Dish Entreés
Oven Meals (rack positions 1, 2, 3)
Air Leavened Foods (Soufflés, Meringue, Meringue-
Topped Desserts, Angel Food Cakes, Chiffon Cakes)
RACK POSITION
1
2
3
4
5
6
MULTIPLE RACK PAN PLACEMENT
Rack 3
Rack 1
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION BAKE:
• Reduce the temperature by 25°F (15°C).
• Use the same baking time as Bake mode if under 10 to
15 minutes.
• Foods with a baking time of less than 30 minutes should
be checked for doneness 5 minutes earlier than in
standard bake recipes.
• If food is baked for more than 40 to 45 minutes, bake
time should be reduced by 25%.