Caloric CPR SERIES, Инструкция по использованию и уходу, Страница: 31 / 56

Oven Use
31
Use & Care Manual
O
VEN
F
UNCTION
N
ATURAL
A
IRFLOW
B
AKE
O
CCURS WHEN HEAT IS TRANSFERRED INTO THE OVEN FROM THE BAKE BURNERS IN THE BOTTOM OF THE OVEN CAVITY
. H
EAT IS THEN
CIRCULATED BY NATURAL AIRFLOW
. T
HIS IS A TRADITIONAL BAKE SETTING
.
I
NFRARED
B
ROIL
I
NFRARED BROILING IS A METHOD OF COOKING TENDER CUTS OF MEAT USING INFRARED HEAT
.
T
HE BROIL BURNER IS LOCATED AT THE TOP OF THE OVEN
. T
HIS BURNER HEATS THE METAL SCREEN UNTIL IT GLOWS
. T
HE GLOWING
SCREEN PRODUCES THE INFRARED HEAT
,
SEARING THE OUTSIDE OF BROILED FOODS AND SEALING IN JUICES
. B
ROILING IN THE OVEN IS
ACCOMPLISHED WITH THE OVEN DOOR CLOSED
.
C
ONVECTION
B
AKE
H
EAT IS TRANSFERRED FROM THE BAKE BURNERS IN THE BOTTOM OF THE OVEN CAVITY TO THE OVEN CAVITY ITSELF
. T
HE CONVECTION
FAN IN THE REAR OF THE OVEN THEN CIRCULATES IT
. T
HIS CONVECTION PROCESS PROVIDES MORE EVEN HEAT DISTRIBUTION THROUGHOUT
THE OVEN CAVITY
. M
ULTIPLE RACK USE IS POSSIBLE FOR THE LARGEST BAKING JOB
. C
ONVECTION COOKING IS FASTER
,
CAN BE
ACCOMPLISHED AT LOWER TEMPERATURES AND PROVIDES MORE EVEN TEMPERATURES THAN WITH REGULAR COOKING
.
P
OSITION THE OVEN BOTTOM COVER AND THE OVEN SHELF
/
SHELVES BEFORE USING OVEN
. A
ND REMOVE ANY UNUSED SHELVES AND
BAKING UTENSILS FROM THE OVEN
.
P
REHEAT THE OVEN TO THE TEMPERATURE STATED IN THE RECIPE BEFORE MOST BAKING
. D
EPENDING ON THE TEMPERATURE AND THE
SIZE OF THE OVEN
,
PREHEATING WILL TAKE AROUND
15-20
MINUTES
.
A
RRANGE PANS AND FOOD ITEMS EVENLY ON THE SHELVES
. M
AKE SURE PANS DO NOT TOUCH EACH OTHER OR THE SIDES OF THE OVEN
.
W
HEN BAKING A SINGLE ITEM
,
ALWAYS CENTER THE ITEM ON THE OVEN SHELF
. I
F BAKING ON MULTIPLE SHELVES
,
MAKE SURE YOU
STAGGER ITEMS ON THE SHELVES SO THAT ONE IS NEVER DIRECTLY ABOVE ANOTHER
.
CONVECTION,
EITHER REDUCE THE TEMPERATURE STATED IN THE RECIPE AND LEAVE THE BAKING TIME UNCHANGED
,
OR REDUCE THE
BAKING TIME BY SEVERAL MINUTES AND LEAVE THE TEMPERATURE UNCHANGED
. F
OR FOODS WITH A BAKING TIME OF OVER AN HOUR
,
REDUCING BOTH THE TEMPERATURE AND TIME SLIGHTLY MAY GIVE THE BEST RESULTS
.
D
ARK METAL BAKING PANS OR THOSE WITH A DULL FINISH ABSORB HEAT FASTER THAN SHINY PANS
,
AND ARE EXCELLENT FOR PIES AND
BREADS
,
OR ANYTHING THAT NEEDS BROWNING OR A CRISPER CRUST
.
A
SHINY FINISH MAY WORK BEST FOR FOODS THAT REQUIRE LIGHTER
,
DELICATE BROWNING
(
E
.
G
.
CAKES AND COOKIES
),
AS IT REFLECTS
SOME HEAT AND GIVES A LESS INTENSE BAKING SURFACE
.
A
VOID OPENING THE OVEN DOOR FREQUENTLY DURING BAKING
.
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