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•
If not using the timer, set timer to OVEN ON position.
•
Always use potholders or oven mitts when removing hot
food from the oven.
Convection Bake
The general rule for using most regular baking recipes with
a convection oven is to reduce the suggested temperature in
the recipe by 25˚F. For roasting larger items such as meats or
roasts, use the same temperature as indicated, but the cooking
time may be reduced.
In any case, always check your baked items 10 minutes before
cooking time indicates. For larger roasted items such as meats,
start checking 20 to 40 minutes before the set cooking time is
reached.
With convection baking, the key is the airflow. Avoid using baking
dishes with high sides. For example, even when baking cookies,
try to use a cookie sheet with no sides. For roasting meats, use
shallow baking trays as opposed to large, high-sided roasting
pans. For the same reason, you'll want to avoid cooking anything
with a lid when you use the convection feature, as the lid blocks
the airflow.
•
Set wire rack to desired position.
•
Set the Function knob to CONV. BAKE.
•
Set the Temperature knob to the desired level.
•
Set the Timer, if desired. If the baking time is less
than 20 minutes, first turn the timer clockwise
past the 20-minute mark and turn it back to the desired
time.
• If a longer baking time is required, turn the timer directly
to the desired time. If not using the timer set timer to
OVEN ON position.
•
If required to catch drips, place the baking tray one level
below the wire rack. The tray and the rack should be set
at different levels for satisfactory air convection.
•
When you are using the baking tray, in particular in
position 1 (bottom rack position), make sure the tray is
centered so that you have an air passageway in the back
as well as the front of the oven.
•
Always use potholders or oven mitts when removing hot
food from the oven.
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