Fisher & Paykel OV-250 Convection Cooking Tips, Cleaning & Maintenance Instructions, Cheese Cake

CONVECTION OVEN RECIPE CONVERSION GUIDELINES

RECIPES FOR BAKING

Cooking is not an exact science, due to many variables such as size and quantity of food, temperature of food when first put in the oven, etc. Here are general guidelines for converting conventional recipes for use in a convection oven.

Option one: Bake at the same temperature that the conventional recipe recommends, but for less time.

Option two: Bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by about 25 degrees F. This is the best option for batter -type items such as muffins and cakes,

Option three: (Best) Bake for a little less time than the conventional recipe calls for, and also reduce the temperature of the oven.

CONVECTION COOKING TIPS

1.	If your original conventional recipe baking time is less than 15 minutes, keep
	the original baking time but reduce the temperature by 25-30 degrees F.
2.	As with any recipe, check the food about 5-10 minutes before the expected
	finish time, due to variables such as the temperature of the food when first
	placed in the oven, quantity of food in the oven, your preferred level of
	“doneness”, etc.

Cheese Cake

1-1/2 Lbs Cream Cheese

1-1/4 Cups Sugar

5 Eggs

1 Tsp Vanilla

Generously grease bottom and sides of 8"x8"x 2" pan or 9" spring form pan. Generously sprinkle the sides and bottom of baking pan with 1/2 cup of graham cracker crumbs, cornflake crumbs, or your favorite cookie crushed into crumbs, and set aside.

Beat cream cheese until soft and light, adding sugar 1/4 cup at a time. Continue to beat, adding eggs, one at a time, and then vanilla.

Preheat oven to 325 degrees F and bake for about 30-35 minutes.

3.	The more food in the oven at one time, the longer the cooking time.
4.	Some folks recommend preheating any oven at 50 degrees F above the
	desired temperature, then turning the temperature control down to the desired
	temperature once you put the food in and close the door. This is because an
	oven can lose one degree per second that the door is open. The average
	loss is about 50 seconds.
5.	For best results, leave about an inch around the perimeter of the oven interior
	for air to circulate.
6.	The choice of when to use a convection oven and when to use a conventional
	oven with radiant heat usually depends on the cooking container rather than
	the food. The whole point of convection cooking is to have the heat circulating
	around the food. Casserole lids and high-sided cooking pans block the heat

1-2-3-4 Cake

1 Cup Butter

2 Cups Sugar

2 3/4 Cup All Purpose Flour

3 Tsp Baking Powder

1 Cup Milk

1 1/2 TspVanilla

4 Eggs

Butter and flour two 9" baking pans.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour, baking powder and salt together. Combine milk and vanilla. Add dry ingredients and milk alternatively to the egg batter mixture. Pour into prepared bake pans.

Preheat oven to 325 degrees F, and then bake 35-40 minutes.

from circulating around the food and prevent the oven from cooking efficiently.

A few rules of thumb for best results:

l Cookie sheets – use convection oven

NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.

l Shallow pans (inch sides or so) – use convection oven
l Anything covered (including roasting bags) – use conventional oven
l	Deep roasting pans – use conventional oven (Exception : In a convection
	oven, you can roast meats like turkey, beef or lamb in roasting pans
	that have inch-and-a-half-high sides if you elevate the meat on a rack,
	which you should probably do anyway. Or else, use the Roastisserie!)
7. If items such as cakes with runny batter, muffins, or cookies are baking
unevenly, it is generally because the baking temperature is too high or the
oven was not preheated long enough before baking.

CLEANING & MAINTENANCE INSTRUCTIONS

1. ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.

Chocolate Chip Cookies

3/4 Cup Butter

3/4 Cup White Sugar

3/4 Cup Brown Sugar

1Egg

1Tsp Vanilla

3 Tbsp Milk

2 1/2 Cup Sifted Flour

1/4 Tsp Salt

12 Oz. Semisweet Chocolate Pieces

Cream butter and sugar together. Beat in eggs, vanilla and salt. Sift dry ingredients together and add to the batter, stirring with each addition. Stir in chocolate pieces. Drop a full teaspoon of batter for each cookie on very lightly greased cookie sheet. Preheat oven to 300 degrees F, then bake 8-12 minutes.

2. The interior and exterior of the oven are stainless steel and can be cleaned easily with any cleaner recommended for stainless steel. DO NOT USE ANY ABRASIVE PRODUCTS.

3. The door can be removed for cleaning. (Page 3 has disassembly instructions.)

4. The shelves and sheet pan may be washed in hot sudsy water or in your dishwasher.

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NOTE: You can try your favorite recipe using these basic baking instructions.

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