GENERAL GUIDELINES
With
FAN & BAKE / DEFROST
mode, a fan gently circulates the heated air within the oven, providing a more
even temperature around the food. This system, used in many large commer-
cial ovens for years, produces more even browning and cooking of baked
foods, meats and poultry. The forced air also displaces the layer of cold air sur-
rounding the food, allowing faster cooking in many cases or a lowering of tem-
perature. In general, meats and poultry can be cooked in less time (a meat
thermometer will help to prevent overcooking). Cakes, pies, cookies, etc. can
be baked at a lower temperature (see charts).
BAKE
mode is used when browning and crisping are less important or undesirable. Use it, following conven-
tional recipes, for casseroles, stuffed vegetables, fish, lasagna, fruit tarts, cheesecakes and other moist mixtures.
CONVECTION BAKING OF CONVENIENCE FOODS
Many convenience foods can be successfully baked or heated by convection on the FAN & BAKE / DEFROST
mode. In general, follow the package directions for temperature and time.
However, lower the temperature
by 25°F
. There is such a wide choice of convenience foods on the market and variations in packaging, quantities and
initial temperatures (frozen, refrigerated and shelf temperature) that it’s best to follow the package instructions. Check the
food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature for best results.
Here are some tips for different types of convenience foods:
-
If directions call for placing the food container on a metal pan or cookie sheet to avoid spills or to aid
even cooking, use the bake pan provided. Use it or the cookie sheets provided for foods, such as rolls,
cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed directly on a
pan or cookie sheet.
IMPORTANT
We recommend cooking chicken, roasts and small fowl directly on the broiling rack
resting on the bake pan (see fig. on the left) to avoid fat spattering onto the sides of
the oven and dripping onto the bottom. See the following sections for further details.
10
Cooking on 2 levels at the same time with the convection oven
The convection oven function allows different foods to be cooked at the
same time, placed on 2 levels.
The heat provided by the 2 heating elements, is distributed inside the
oven by the air, circulated by the fan.
In this way, the heat reaches every part of the oven
uniformly and
quickly
; the air inside the oven is very dry, preventing the mixing of fla-
vors.
To cook two dishes at the same time, simply observe these general rules.
1. The cooking times for different recipes prepared simultaneously are
higher than when the items are cooked individually.
2. Around halfway through cooking,
change the position
of the 2
bake pans, placing the top one on the lower wire rack and vice-
versa.
In addition,
turn
the bake pans
half-way
around.
Note: the wire racks must be positioned as shown in the figure to the
side.
top heating element
bottom heating element
