Jade RJCT, Руководство пользователя

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Convection Oven Cooking
In a convection oven, a motorized fan positioned in the
rear of the oven circulates the heat generated from a
burner. This results in a more even distribution of heat,
and thus, an equalized temperature throughout the
oven cavity. Therefore, the hot and cold spots often
found in conventional ovens are eliminated.
Convection ovens can accommodate multiple rack use
even in the largest cooking projects. In roasting
situations, the oven quickly replaces cool air with hot
air. This promotes searing, which retains the juices and
natural flavor of meats, with less shrinkage.
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Advantages Of Convection Oven Cooking
•
Roasts are evenly browned without basting or turning.
•
Poultry has a light crispy skin.
•
Breads are evenly textured with golden crusts.
•
Oven racks may be filled to capacity without affecting cooking time.
•
Cookies and other items are baked uniformly, regardless of their position in the oven.
Convection Oven Tips
•
Reduce oven temperature by 25 degrees when
converting recipes from standard to convection
baking. This includes packaged mixes.
•
Use convection mode for multiple rack baking.
Multiple rack baking may require one to five minutes
more than the time suggested in baking charts. Thin
items will require less additional baking time than
thick items.
•
Always use a proper size pan. The pan should be
large enough to collect all the drippings, but not so
large as to block the convection air flow within the
oven.
•
Do not cover food when roasting.
•
Cook meats and poultry directly from the
refrigerator; there is no need for meats and poultry to
stand at room temperature.
•
Place meat fat side up in the roasting tray, this will
allow it to baste itself. No manual basting is needed.
•
Cooking will continue for ten to fifteen minutes after
removal from the oven. Therefore, wait ten to fifteen
minutes before carving.
•
Less tender meats are not recommended for
convection cooking.
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