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Les langues disponibles
Gas oven
Convection cooking
The convection fan at the back of the oven circulates hot air evenly throughout the oven
cavities so that food is evenly cooked and browned in less time than with regular heat.
NOTE
When using convection cooking, always pre-heat the oven for the best results.
Convection baking
Convection roasting
CAUTION
Precautions in using only the upper oven:
•
You must preheat the oven. If not, the food may be overcooked or burnt on the
surface and undercooked inside.
•
To change the temperature during cooking, first remove the food and change the
temperature. Then, put the food back inside the oven. Otherwise, the food may be
burnt by the broil burner while preheating.
•
Do not bake food over 50 mm in height.
•
The cooking time may be longer than with single-oven cooking.
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• Ideal for foods being cooked using multiple racks.
• Good for large quantities of food.
• Provides the best performance for cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake, and bread.
• Cookies bake best when cooked on flat cookie sheets.
• When convection baking using a single rack, place the rack in
rack position 3 or 4. (In Twin mode, position A or 1)
• When convection baking using two racks, place the racks in
positions 3 and 5 (Cakes, Cookies). When convection baking
using three racks, place the racks in positons 2, 4, and 6.
• The oven automatically adjusts the temperature for convection
baking.
• Good for larger, tender cuts of meat, uncovered.
• For best performance, place a broiler pan and grid under the
meat or poultry. The pan catches grease spills and the grid
prevents grease spatters.
• Heated air circulates over, under, and around the food. Meat
and poultry are browned on all sides as if they were cooked
on a rotisserie.
2015-06-25
10:15:52
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Table des Matières
