Fulgor Milano FCLPO 6215 P TEM BK - Инструкция по эксплуатации - Страница 61

EN

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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).