Unit UCO-909 Instruction Manual Download

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Baking and Steaming

The temperature for cooking of uncovered dishes is usually 20 to 40°C lower in the traditional oven. No
pre-heating is necessary in convection oven baking.
Ordinarily, the centre of a cake batter will be moist, while the section closest to rim of the baking pan
will be done first. For this reason, a bunt cake pan or tube pan is better to use than the larger layered
cake pans.

SUGGETED BAKING TIMES AND TEMPERATURES FOR CONVECTION OVEN

Times may vary, depending on depth and size of mixture.

Grilling and Broiling

To broil or grilling with a convection oven, the temperature should be set between 220-250°C. No pre-
heating is necessary in convection oven baking. Food should be placed on the rack without covering.
To bring the food closer to source of the heating air, the High Rack (12) should be used. Add hickory
liquid smoke or mesquite to get a smoky flavour. Any seasonings should be applied to the surface of
the meat.
If the fish or meat is lean, spray the rack or grill with non-stick vegetable oil, or brush with cooking oil
prior to arranging the fish / meat on the grill. This will minimize food sticking to the grill.
For browner or more seared surfaces, broil on both sides as with thick stocks or steaks. For thinner
pieces, no turning is necessary.

Roasting

Lining bottom of the Bowl (1) with aluminium foil (leaving an inch of rim) will catch drippings if desired.
To let hot air freely circulate, use Low Rack (11). The propelled hot air cooks meat evenly and seals in
the juice. Turning and basting is not necessary.
A meat thermometer is recommended. However, without one, go by the time temperature table given
here, or follow the chart given for the conventional or regular ovens and subtract 25°C.

Roast Whole Chicken

Rinse chicken thoroughly and add desired seasonings. Spices such as garlic, black pepper and salt are
suggested. Before roasting, allow seasonings to penetrate for a few hours. Base of the Bowl (1) can be
lined with aluminium foil to catch drippings. Roast for approximately 30 minutes per 1 kg at 200°C.

Whole Roasts

With fatty portion facing upward put meat on Low Rack (11). Season as desired. Insert meat
thermometer. Temperature for roasting is usually 25°C less than for regular roasting. Cooking time
depends on type and size of roast.

Cakes

Pre-heat the oven to 220-230°C for 3 minutes. When selecting an appropriate cake tin to use, be sure
that it will fit comfortably in the Bowl (1). Always place the cake tin on the Low Rack (11) – never directly
onto the bottom of the Bowl (1). When using the recipes from elsewhere, deduct 10°C from the
recommended cooking temperature. Cooking time depends entirely upon the size of cake you are
making but it is easy to monitor its progress with the see-through glass Bowl (1).

Biscuits and Pastries

Use the Frying Pan (13) and place it on the Low Rack (11). Don’t forget to lightly grease the Frying Pan
(13) first. The best temperature for biscuits and pastries is 220–230°C. Cooking time various but is
generally 12–15 minutes for biscuits.

ENGLISH

FOOD

TEMPERATURE (°C)

MINUTES

Brownies

150

18-20

Buns

200

10-12

Cakes, layer

150