Fulgor Milano FCO 9013 TM X - Инструкция по эксплуатации - Страница 66

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15 - Understanding the Various Oven Modes

Roast Tips and Techniques

Roasting is cooking with heated air. Both upper and lower 

elements in the oven are used to heat the air but no fan is used 

to circulate the heat.

Follow the recipe or convenience food directions for baking 

temperature, time and rack position. Baking time will vary with 

the temperature of ingredients and the size, shape and finish 

of the baking utensil.

General Guidelines

• For best results, bake food on a single rack with at least 1” 

- 1 ½” (2,5 - 3cm) space between utensils and oven walls.

• Use one rack when selecting the bake mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non stick finish), 

heatproof glass, glass-ceramic, pottery or other utensils 

suitable for the oven.

• When using heatproof glass, reduce temperature by 25°F 

(15°C) from recommended temperature.

• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with 

more browning. Insulated bake ware will slightly lengthen 

the cooking time for most foods.

• Do not use aluminum foil or disposable aluminum trays to line 

any part of the oven. Foil is an excellent heat insulator and 

heat will be trapped beneath it. This will alter the cooking 

performance and can damage the finish of the oven.

• Avoid using the opened door as a shelf to place pans.
• Tips for Solving Baking Problems are found on Page 35.

True Convection Tips and Techniques

• Reduce recipe baking temperatures by 25°F (15°C).
• For best results, foods should be cooked uncovered, in low-

sided pans to take advantage of the forced air circulation. 

Use shiny aluminum pans for best results unless otherwise 

specified.

• Heatproof glass or ceramic can be used. Reduce temperature 

by another 25°F (15°C) when using heatproof glass dishes 

for a total reduction of 50°F (30°C).

• Dark metal pans may be used. Note that food may brown 

faster when using dark metal bake ware.

• The number of racks used is determined by the height of the 

food to be cooked.

• Baked items, for the most part, cook extremely well in 

convection. Don’t try to convert recipes such as  custards, 

quiches, pumpkin pie , or cheesecakes, which do not benefit 

from the convection-heating process. Use the regular Bake 

mode for these foods.

• Multiple rack cooking for oven meals is done on rack 

positions 1, 2, 3 , and 4. All four racks can be used for 

cookies, biscuits and appetizers.

-  2 Rack baking: Use positions 1 and 3.
-  When baking four cake layers at the same time, stagger 

pans so that one pan is not directly above another. For 

best results, place cakes on front of upper rack and back 

of lower rack (See graphic at right). Allow 1” - 1 ½” (2,5 

- 3cm).air space around pans.

• Converting your own recipe can be easy. Choose a recipe 

that will work well in convection.

• Reduce the temperature and cooking time if necessary. It 

may take some trial and error to achieve a perfect result. 

Keep track of your technique for the next time you want to 

prepare the recipe using convection.

• Tips for Solving Baking Problems are found on Page35.

Foods recommended for Convection Bake mode:

Appetizers Biscuits Coffee Cakes

Cookies (2 to 4 racks) Yeast Breads

Cream Puffs

Popovers

Casseroles and One-Dish Entreés

Oven Meals (rack positions 1, 2, 3)

Air Leavened Foods (Soufflés, Meringue, Meringue- Topped 

Desserts, Angel Food Cakes, Chiffon Cakes)

RACK POSITION

1

2

3

4

1

2

3

4

5

Rack 3

Rack 1

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:
• Reduce the temperature by 25°F (15°C).
• Use the same baking time as Bake mode if under 10 to 15 

minutes.

• Foods with a baking time of less than 30 minutes should 

be checked for doneness 5 minutes earlier than in standard 

bake recipes.

• If food is baked for more than 40 to 45 minutes, bake time 

should be reduced by 25%.