Convection Bake Tips And Techniques - FULGOR SOVB Manuel D'utilisation Et D'entretien

Reduce recipe baking temperatures by 25°F (15°C).
•
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 25°F (15°C) when using
heatproof glass dishes for a total reduction of 50°F
(30°C).
•
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 and 3. All four 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.
- When baking four cake layers at the same time,
stagger pans so that one pan is not directly above
another. For best results, place cake son 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 work well in convection.
•
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.
16

Convection Bake Tips and Techniques

Models SOVB - DOVB
Foods recommended for
Convection Bake mode:
Appetizers Biscuits Coffee Cakes
Cookies (2 to 4 racks) Yeast Breads
Cream Puffs
Popovers
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)
Quick and easy recipe tips
Converting from standard BAKE
to CONVECTION BAKE:
•
Reduce the temperature by 25°F (15°C).
•
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%.
Use & Care Manual
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