Quick Tips; Convection Cooking - Fulgor Milano F1SP24 2 Série Guide D'utilisation Et D'entretien

Convection Cooking

About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat radiated
from one or more elements to cook food. Convection modes
use both heat from the elements and fans in the back of the
oven to continuously circulate the heated air throughout the
oven.
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode Use this mode for
Convection Bake • Large quantities of food on
multiple racks.
• Pastries,
foods and appetizers.
Convection Broil • Thicker, tender, cuts of meat,
poultry and fish.
• DO NOT use this mode
for browning breads or
casseroles.
Convection Roast • Large, tender cuts of meat
and poultry such as roast or
whole chicken.
For Best results
• Use low-sided, uncovered
pans.
breads, snack, • Center baking sheets side
to side on the oven rack.
• Meats should be at least
1" thick.
• DO NOT cover meat or
use cooking bags.
• Refer to Convection Roast
Chart in this Manual for
cooking times.
Advantages of Convection Cooking
• Even baking, browning and crisping.
• Juices and flavors are sealed in.
• Air-leavened foods such as cream puffs, soufflés, meringues
and breads are higher and lighter.
• Multiple rack cooking.
• No special bakeware required.
• Saves time and energy.
Quick Cooking Tip
• Reduce recipe temperature by 25 °F
(15 °C).
• Check food for doneness early:
If recipe call for Check food
1 - 15 min.
16 - 30 min.
31 min. - 1 hr.
• No conversion from standard Broil is
necessary.
• Refer to Convection Broil Chart in this
Manual for cooking times.
• DO NOT change recipe temperature.

9 - Quick Tips

EN
3 min. early
5 min. early
10 min. early
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