Forced Convection Cooking - Fontana Forni Forno Italia d'extérieur Série Manuel D'installation Et D'utilisation

BAKING DESSERTS
Desserts need a moderate temperature, normally between 250° and 300°C and
require the oven to be pre-heated for about 45/60 minutes. The door must not
be opened until at least 3/4 of the baking time has passed. It must be difficult
for beaten doughs to detach from the spoon, because any excessive fluidity
would pointlessly prolong the baking time. In this case, baking times can vary
greatly depending on the type of dessert being baked. It normally takes about
25-40 minutes, depending of course on the quantity of ingredients used to
make it.

FORCED CONVECTION COOKING

In forced convection cooking, the heat is transferred to the food by way of
pre-heated air made to circulate by force in the oven compartment by a fan
located at the back of the oven itself.
Using this method it is possible to cook multiple foods at the same time using
the different levels of the oven itself.
The idea of forced convection cooking was inspired by the need to ensure the
perfect and even distribution of temperature around the different foods. This
is to allow perfect cooking while maintaining the nutritional values of foods at
their highest level. In traditional ovens, heat sources are concentrated in cer-
tain points, thus making it difficult to properly control the temperature. Heat
is in fact transferred by natural convection and radiation, causing the irregular
distribution of the temperature and significant thermal fluctuations between
the various levels. The insertion of a fan on the back wall of the oven allows the
continuous recirculation of hot air across all levels of the oven, and therefore
the even and constant distribution of the temperature.
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CONSULTATIVE TABLE:
Quantity Dish Cooking level
Ventilated °C
Soft dough
Shortcrust pastry
Leavened dough
Egg white desserts
Puff pastry
1 Kg Roast beef
1 Kg Roast veal
1 Kg Roast lamb
Small roasts
1 Kg Turkey
2 Kg Duck
1 Kg Chicken
Trout
1 Kg Codfish
Lasagne
Soufflés
Puff pastries
Pizza (on tray)
Bread
Traditional
Cooking °C
250 290
250 290
250 290
190 230
270 300
360 360
290 330
250 290
250 290
300 330
300 330
300 330
280 280
250 250
300 300
280 300
300 300
400 450
300 330
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