Fulgor Milano FUO 6009 MT MBK - Инструкция по эксплуатации - Страница 50

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7 - Cooking with the Convection Oven

In a conventional oven, the heat sources cycle on and off to 

maintain an average temperature in the oven cavity.

As the temperature gradually rises and falls, gentle air currents 

are produced within the oven. This natural convection tends 

to be inefficient because the currents are irregular and slow. 

In this convection system, the heat is “conveyed” by a fan that 

provides continuous circulation of the hot air. This European 

Convection system provides state-of-the-art engineering and 

advanced design to create the finest convection oven. In 

standard convection ovens, a fan simply circulates the hot air 

around the food.

The system is characterized by the combination of an additional 

heating element located around the convection fan and the 

venting panel that distributes heated air in three dimensions: 

along the sides, the top and the full depth of the oven cavity. 

This European Convection system aids in maintaining a more 

even oven temperature throughout the oven cavity.

The circulating air aids in speeding up the baking process 

and cooks the food more evenly. By controlling the movement 

of heated air, convection cooking produces evenly browned 

foods that are crispy on the outside yet moist inside. Convection 

cooking works best for breads and pastries as well as meats 

and poultry. Air-leavened foods like angel food cakes, soufflés 

and cream puffs rise higher than in a conventional oven.

Meats stay juicy and tender while the outside is flavourful and 

crisp.

By using European Convection, foods can be cooked at a 

lower temperature and cooking times can be shorter.

When using this mode, the standard oven temperature should 

be lowered by 15˚C (25˚F).

Foods requiring less cooking time should be checked slightly 

earlier than normal. For best results, foods should be cooked 

uncovered, in low-sided pans to take advantage of the forced 

air circulation. When using the Convection Roast mode, the 

standard oven temperature does not need to be reduced.

Advantages of Convection Cooking

• 

Even baking, browning and crisping are achieved.

• 

During roasting, juices and flavors are sealed in while the 

exterior is crisp.

• 

Yeast breads are lighter, more evenly textured, more golden 

and crustier.

• 

Air-leavened foods such as cream puffs, soufflés and 

meringues are higher and lighter.

• 

Baking on multiple racks at the same time is possible with 

even results.

• 

Multiple-rack baking saves time.

• 

Prepare whole meals at once with no flavor transfer.

• 

Dehydrates herbs, fruits and vegetables.

• 

Requires no specialized bake ware.

• 

Saves time and energy.

• 

Convection broiling allows for extraordinary grilling with 

thicker cuts of food.