Fulgor Milano FCPO 6215 P TEM Instructions Pour L'installation Et L'utilisation page 61

Convection Roast Tips and Techniques
• Do not preheat for Convection Roast.
• Roast in a low-sided, uncovered pan.
• When roasting whole chickens or turkey, tuck wings behind back and loosely
tie legs with kitchen string.
• Use the 2-piece broil pan for roasting uncovered.
• Use the probe or a meat thermometer to determine the internal doneness on
"END" temperature.
• Double-check the internal temperature of meat or poultry by inserting meat
thermometer into another position.
• Large birds may also need to be covered with foil (and pan roasted) during a
portion of the roasting time to prevent over-browning.
Quick and easy recipe tips
Converting from standard BAKE to CONVECTION ROAST:
• Temperature does not have to be lowered.
• Roasts, large cuts of meat and poultry generally take 10-20% less cooking
time. Check doneness early.
• Casseroles or pot roasts that are baked covered in CONVECTION
ROAST will cook in about the same amount of time.
• The minimum safe temperature for stuffing in poultry is 165ºF (75ºC).
• After removing the item from the oven, cover loosely with foil for 10 to 15
minutes before carving if necessary to increase the final foodstuff
temperature by 5° to 10°F (3° to 6° C).
Cooking times are indicative and also depend on the thickness and
the starting temperature of the meat before cooking.
Convection Broil Tips and Techniques
• Place rack in the required position needed before turning on the oven.
• Use Convection Broil mode with the oven door closed.
• Do not preheat oven.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil
chart).
Broiling and convection broiling times are approximate and may
vary slightly.
Cooking times are indicative and also depend on the thickness and
the starting temperature of the meat before cooking.
Broil Tips and Techniques
• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil
chart).
Broiling and convection broiling times are approximate and may
vary slightly.
Cooking times are indicative and also depend on the thickness and
the starting temperature of the meat before cooking.
Dehydrate Tips and Techniques
• Dehydrating can be done using the Dehydrate mode. A lower temperature
is used and the circulating heated air slowly removes the moisture for food
preservation.
• The Dehydrate mode temperature is pre-programmed at 140ºF (60ºC).
• The Dehydrate mode temperatures available are 120ºF (50ºC) to 160ºF
(70ºC).
• Multiple racks can be used simultaneously.
• Some foods require as much as 14-15 hours of time to fully dehydrate.
• Consult a food preservation book for specific times and the handling of
various foods.
• This mode is suitable for a variety of fruits, vegetables, herbs and meat strips.
• Drying screens can be purchased at specialty kitchen shops.
• By using paper towels, some food moisture can be absorbed before
dehydrating begins (such as with sliced tomatoes or sliced peaches).
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