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For an extensive list of foods and their ideal amounts, temperature and
time settings, along with preparation notes, see the cooking charts in the
Gourmia Air Fryer Oven Recipe Book.
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Check food for desired doneness and always ensure raw proteins reach
food-safe temperature.
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Spread food out in single layer in; do not overcrowd.
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When following instructions on item packaging or a standard recipe, reduce
the cooking temperature by 14 ºC / 25 °F. Check food for desired doneness
a few minutes before cook time elapses and cook a little longer if necessary.
Foods that are covered benefit from the convection's even heat and will cook
faster without any moisture loss.
The high temperature air circulation produces roasted foods that are golden
brown on the outside and juicy and tender on the inside.
Even cooking means that you can use more than one rack and you do not have to
turn foods or rotate baking trays.
Below are foods that benefit from the convection setting and when to use it:
Convection roast:
Meat, vegetables, whole fish
Convection Bake:
Pies, pastries, cookies, biscuits
Convection Broil:
Meat, fish, for melting cheese, for browning the top of casseroles
Pizza:
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Use the lower rack position and check often so the cheese does not burn.
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Start with no convection and then turn on convection for the last few
minutes to brown cheese.
Not recommended for:
Custards and flans, souffles, cakes, quickbreads, breads
Additional tips:
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Make sure air can circulate around food and pans.
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Use trays, roasting pans, and baking pans with lower sides.
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Do not cover the oven shelves with foil.
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COOKING TIPS
CONVECTION TIPS
FOR CUSTOMER SERVICE VISIT WWW.GOURMIA.COM
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