Fulgor Milano FUO 6011 P TM MBK - Инструкция по эксплуатации - Страница 55

EN

17

Reduce recipe baking temperatures by 15

˚

C (25

˚

F).

• 

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 15

˚

C (25

˚

F) when using heatproof glass dishes 

for a total reduction of 30

˚

C (50

˚

F).

• 

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 , 4 and 5. All five racks can be used for 

cookies, biscuits and appetizers.

-  2 Rack baking: Use positions 1 and 3.
-  3 rack baking: Use positions 2, 3 and 4 or 1, 3 and 5.
-  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 benefit from convection cooking.

• 

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 Page 30.

Foods recommended for Convection Bake mode:

Appetizers, Biscuits, Coffee Cakes
Cookies (2 to 4 racks), Yeast Breads
Cream Puffs
Turnovers
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)

MULTIPLE RACK PAN PLACEMENT

Rack 3

Rack 1

Quick and easy recipe tips

Converting from standard BAKE to CONVECTION BAKE:

• 

Reduce the temperature by 15

˚

C (25

˚

F).

• 

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%.

12 - Convection Bake Tips and Techniques