Convection Baking or Roasting
Professional Al!-Gas Range
Introduction
to
convection
cooking
TheMonogram reverse-air convection system
consists oftwo dedicated heating elements
wrapped around the convection fan. After
preheating to the set temperature, all heat
in CONVBAKEmode comes from these two
dedicated elements. The convection fan
periodically pauses, then changes direction
to best distribute hot air throughout the oven.
Asa result, foods ore evenly cooked and
browned-often in less time with convection heat.
NOTE:The convection fan shuts off when the
oven door is opened.
Cookware
for
convection
cooking
Beforeusing your convection oven, check
to see if your cookware leaves room for air
circulation in the oven. tf you are baking with
several pans, leave space between them.
Also,be sure the pans do not touch each other
or the walls of the oven.
Cookware used in standard BAKEwill also
work in CONVBAKE.SeeBaking Tipssection.
It is recommended that when baking cookies,the
best results are attained with a flat cookie sheet
instead of a pan with sides. For recipes like oven-
baked chicken, use a pan with low sides. Hot air
cannot circulate well around food in a pan with
high sides.
Adapting
recipes
You can use your favorite recipes in the
convection oven.
When convection baking, it may be necessary
to reduce the baking temperature by 2S°For
to adjust the cooking time. Notemperature
adjustment isnecessary when using CONV
ROAST.
Some package instructions for frozen casseroles
or main dishes have been developed using
commercial convection ovens. For best results
in this oven, preheat the oven and use the
temperature on the package.
Convection
roasting
tips
Usethe broilerpan,grid and the roasting rackfor
bestresults.Useof the rackwill resultin improved
browningon the undersideof meat or poultry.
I. Placethe ovenrackon a low rackposition (A).
2.Placethe grid onthe broiler pan and put the
roastingrack overthem.
3. Placemeaton the roastingrack.
Roasting Rack
Grid
Broiler pan
22
To Next Page
Loading...
