Filter
Top Products
17
OVEN USE
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The
amount of moisture that condenses on the oven depends on the moisture content of the food. The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
TO GET THE BEST RESULTS
Baking:
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
Do not open the open door “just to peek”, use the interior oven light and look through the
window.
Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being
used for baking,can affect the food product, the baking time,the browning and end result.
When opening the oven door, allow steam and hot air to escape before reaching into the oven
to remove food.
Do not rely on time or brownness as the only indicators of doneness; test with finger tip,
toothpick, instant read thermometer,etc.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer,set for the minimum time suggested in the recipe.
Convection Baking:
Follow the first four recommendations in the baking section.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass,
it usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer, set for less than the minimum time suggested in the recipe, the first time
you use a recipe in the convection mode. Be sure to note the new baking time on your recipe,
for future reference.
Be sure to read the basic information on convection before using the oven for the first time.
Keep in mind that convection baking results vary,depending on type of product.In many cases,
standard bake yields superior results over convection.
Roasting
For best results use tender cuts of meat weighing 3-lbs.or more.
Place the meat fat-side-up on a V-shaped rack in a shallow roasting pan. Placing the meat on a
V-shaped rack holds it out of the drippings, thus allowing better heat circulation for even
cooking. As the fat on top of the roast melts,the meat is basted naturally,eliminating the need
for additional basting.
BROILING
Broiling is cooking by intense infrared radiation supplied by the broil element located at the top of the
oven. Since broiling is cooking by radiant heat it is not necessary to use the convection fan in the broil
mode. Cooking time is determined by the desired degree of doneness and the distance between the
food and the element.
Foods Suitable for Broil
Top Browning:Casseroles,Breads
Appetizers Meats Poultry Fish