General Oven Tips - FULGOR SOVB Manuel D'utilisation Et D'entretien

Preheating the Oven
•
Preheat the oven when using the Bake, Convection
Bake and Convection Roast modes.
•
Use fast preheat mode when a short time is
requested to preheat the oven.
•
Selecting a higher temperature does not shorten the
preheat time.
•
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
•
Preheating will help to sear roasts and seal in meat
juices.
•
Place oven racks in their proper position before
preheating.
•
During preheat, the selected cooking temperature is
always displayed.
•
A beep will confirm that the oven is preheated and
the preheat light will turn off.
•
Fast Preheat can be used when time is crucial.
Operational Suggestions
•
Use the cooking charts as a guide.
•
Do not set pans on the open oven door.
•
Use the interior oven light to view the food through
the oven door window rather than opening the door
frequently.
Utensils
•
Glass baking dishes absorb heat. Reduce oven
temperature 25°F (15°C) when baking in glass.
•
Use pans that give the desired browning. The type
of finish on the pan will help determine the amount
of browning that will occur.
•
Shiny, smooth metal or light non-stick / anodized
pans reflect heat, resulting in lighter, more delicate
browning. Cakes and cookies require this type of
utensil.
Oven Racks
•
The oven has rack guides at four levels as shown in
the illustration on Page 6.
•
Rack positions are numbered from the bottom rack
guide (#1) to the top (#4).
•
Check cooking charts for best rack positions to use
when cooking.
•
Each level guide consists of paired supports formed
in the walls on each side of the oven cavity.
•
Always be sure to position the oven racks before
turning on the oven. Make sure that the racks are
level once they are in position.
Please refer to illustration on Page 6 if there is any
question as to which side is the front of the rack.
•
The racks are designed to stop when pulled forward
to their limit.
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Models SOVB - DOVB

General Oven Tips

•
Dark, rough or dull pans will absorb heat resulting
in a browner, crisper crust. Use this type for pies.
•
For brown, crisp crusts, use dark non-stick /
anodized or dark, dull metal utensils or glass bake
ware. Insulated baking pans may increase the
length of cooking time.
•
Do not cook with the empty broiler pan in the
oven, as this could change cooking performance.
Store the broil pan outside of the oven.
Oven Condensation and Temperature
•
It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process. The amount depends on the moisture
content of the food. The moisture may condense
on any surface cooler than the inside of the oven,
such as the control panel.
•
Your new oven has an electronic temperature
sensor that accurately maintains the temperature
selected. Your previous oven may have had a
mechanical thermostat that drifted gradually over
time to a higher temperature. It is normal that you
may need to adjust your favourite recipes when
cooking in a new oven.
High Altitude Baking
•
When cooking at high altitude, recipes and
cooking time will vary from the standard.
120/240 vs. 120/208 Volt Connection
•
Most oven installations will have a 120/240
voltage connection.
•
If your oven is installed with 120/208 voltage, the
preheat time may be slightly longer than with
120/240 voltage.
•
The oven is designed to assure the same clean
time at 208V.
CAUTION! Never use aluminum foil to cover the oven
racks or to line the oven. It can cause damage to the
oven liner if heat is trapped under the foil.
Make sure you do not force it to avoid damage to
the enamel.
Use & Care Manual
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