Sharp SWA2450GS, Руководство по эксплуатации

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OVEN USE
When using Convection Bake mode, the standard oven tempera-
ture should be lowered by 25˚F (15˚C). Foods should be checked
for doneness slightly earlier than normal. For best results, foods
should be cooked uncovered in low-sided pans to take advantage
of the forced air circulation.
ADVANTAGES OF CONVECTION
COOKING
• Baking on multiple racks saves time and provides even
cooking results in food
• Prepares whole meals at once with no flavor transfer
• Requires no specialized bakeware
• Dehydrates herbs, fruits and vegetables
• Saves time and energy
• Convection broiling allows for extraordinary grilling with
thicker cuts of food
OVEN MODES
Select the oven mode. Each mode listed below works best within
the indicated temperature range.
BAKE MODE: 350˚F-500˚F
The top and bottom heating elements will illu-
minate. Baking is cooking with heated air. Both
upper and lower elements in the oven are used
to heat the air, but no fan is used to circulate the
heat. Follow the recipe or convenience food directions for baking
temperature, time and rack position. Baking time will vary with
the temperature of ingredients and the size, shape and finish of
the bakeware. When cooking in Bake mode, only use one drip
pan or cooking rack at a time, otherwise the heat distribution will
be uneven. Using the different rack heights available, balance
the amount of heat between the top and the bottom of the oven.
HIGH BROIL: 500˚F
The top central heating elements will illuminate.
The extremely high and direct temperature of
the grill makes it possible to brown the surface
of meats and roasts while locking the juices in to
keep meat tender. High Broil is also highly recommended for
dishes that require a high temperature on the surface, such as
beef steaks, veal, rib steak, filets, hamburgers etc.
Cook food in High Broil mode with the oven door ajar.
LOW BROIL: 450˚F
The top heating elements will illuminate. The
lower direct temperature makes it possible to
cook foods until done without drying out or
charring. Low Broil is recommended for thicker
cuts of meat, chicken breasts or vegetables that may dry out or
char in high heat. This mode can be used at the end of cooking
to brown foods, such as casserole with gratin finish or nachos.
CONVECTION BROIL: 170˚F-500˚F
The top central heating elements and the fan
will illuminate. This combination of features
increases the effectiveness of the unidirectional
thermal radiation of the heating elements through
forced circulation of the air throughout the oven. This helps
prevent food from burning on the surface, allowing the heat to
penetrate the food. Convection Broil is recommended for meat
and vegetable kebabs, sausages, ribs, lamb chops, chicken, quail,
pork chops and fish steaks, like swordfish.
Cook food in Convection Broil mode with the oven door closed.
CONVECTION BAKE: 170˚F-500˚F
The bottom and rear heating elements and the fan
will illuminate. This combination rapidly heats
the oven with large amounts of power, resulting
in considerable heat coming prevalently from the
bottom of the oven.
The Convection Bake mode is ideal for foods requiring high
temperatures to cook, like pizzas and large roasts. Only use one
oven tray or rack at a time.
HEATED CONVECTION: 170˚F-500˚F
The rear heating element and the fan will illu-
minate. Delicate heat is distributed uniformly
throughout the oven.
This mode is ideal for baking and cooking
delicate food, especially cakes that need to rise, and for the
preparation of certain tartlets on 3 shelves at the same time, such
as cream puffs, sweet and savory biscuits, savory puffs, Swiss
rolls and small portions of vegetables au gratin, etc.
CONVECTION ROAST: 170˚F-500˚F
The top and bottom heating elements and the fan
will illuminate. This combination rapidly heats
the oven with large amounts of power, and the fan
distributes heat uniformly throughout the oven.
This mode is especially recommended for cooking prepacked
food quickly (as preheating is not necessary).
For best results in Convection Roast mode, place cookware on
the second rack from the bottom. When using the Convection
Roast mode, the standard oven temperature does not need to
be reduced.
PIZZA: 450˚F
The bottom heating element and the fan will
illuminate. Pizza mode can have excellent results
in any cooking that primarily requires heat from
the bottom. This mode suitable for pastries, cakes
and non-dry sweets in baking tins or moulds.
For best results in Pizza mode, place cookware on a low rack
level.