Quick Tips - FULGOR F4SP30 1 Serie Manual De Uso & Mantenimiento

CONVECTION COOKING
About Convection Cooking
Standard cooking modes (Bake, Broil, etc.) use heat
radiated from one or more elements to cook food.
Convection modes use both heat from the elements
and fans in the back of the oven to continuously
circulate the heated air throughout the oven.
DO NOT use Convection Bake for meats. Use Convection Roast instead.
Mode
Convection Bake
Convection Broil
Convection Roast
14
Use this mode for
•
Large quantities
of food on multiple
racks.
•
Pastries, breads,
snack, foods and
appetizers.
•
Thicker, tender, cuts
of meat, poultry and
•
this mode for
browning breads or
casseroles.
•
Large, tender cuts
of meat and poultry
such as roast or
whole chicken.

QUICK TIPS

Advantages of Convection Cooking
•
Even baking, browning and crisping.
•
•
meringues and breads are higher and lighter.
•
Multiple rack cooking.
•
•
Saves time and energy.
For Best results
•
Use low-sided,
uncovered pans.
•
Center baking sheets
side to side on the
oven rack.
•
Meats should be at
least 1" thick.
•
or use cooking bags.
•
Refer to Convection
Roast Chart in this
Manual for cooking
times.
Use & Care Manual
ENGLISH
Quick Cooking Tip
•
Reduce recipe temperature
by 25 °F (15 °C).
•
Check food for doneness
If recipe call for Check food
1-15 min. 3 min. early
16-30 min. 5 min. early
31 min.-1hr. 10 min. early
•
standard Broil is necessary.
•
Refer to Convection Broil
Chart in this Manual for
cooking times.
•
temperature.