DeLonghi AD1099 manual Heat Circ Convection Feature with FAN/BAKE Mode

GB 16-12-2002 15:15 Pagina 11

Chapter 2 - Using the control and setting the modes

HEAT CIRC CONVECTION FEATURE WITH FAN/BAKE MODE

To get the most from convection cooking, this DeLonghi oven incorporates our patented Heat Circ design.

How does it work? When using convection mode, the Heat Circ design first pulls air down to the heating elements, where it circulates and becomes very hot. Next, this heated air is transferred into the cooking chamber and circulated there to enhance cooking results as only convec- tion cooking can. The crumb tray is designed with special heat deflectors to precisely direct the process.

DeLonghi's Heat Circ feature is designed so that fan-circulated air is the hottest air in the oven. This enhances the time-saving benefit of convec- tion cooking, and has been proven in our test kitchens to deliver the most consistent cooking results.

In general, meats and poultry can be cooked in less time (a meat ther- mometer will help to prevent overcooking). Cakes, pies, cookies, etc. can

be baked at a lower temperature (see charts and recipes).

BAKE mode is used when browning and crisping are less important or undesirable. Use it, following conven- tional recipes, for casseroles, stuffed vegetables, fish, lasagna, fruit tarts, cheesecakes and other moist mixtures.

CONVECTION BAKING OF CONVENIENCE FOODS

Many convenience foods can be successfully baked or heated by convection on the FAN/BAKE mode. In general, follow the package directions for temperature and time. However, lower the temperature by 25°F. for more even cooking of larger items, frozen foods (except waffles and pancakes) and packaged casserole mixtures. There is such a wide choice of convenience foods on the market and variations in packaging, quantities and initial temperatures (frozen, refrigerated and shelf temperature) that it’s best to follow the package instructions. Check the food 5 to 10 minutes before the time is up; you may need to adjust the time and/or temperature for best results.

Here are some tips for different types of convenience foods:

-If directions call for placing the food container on a metal pan or cookie sheet to avoid spills or to aid even cooking, use the shallow pan provided. Use it or the cookie sheets for foods, such as rolls, cookies, turnovers or frozen French fries, breaded fish or chicken pieces, that are placed directly on a pan or cookie sheet.

-Some frozen foods come in “oven-proof” plastic or paper containers which can be cooked in a microwave oven and, within limits, a conventional oven. Be sure to follow directions for maximum bak- ing temperature. The container can melt or scorch if too high a temperature is used. To be on the safe side, set the oven 25°F. lower than the recommended temperature.

-When baking packaged mixtures (such as scalloped potatoes, macaroni and cheese, brownies, corn bread, coffeecake and cake mixes) check the package directions for recommended sizes of pan, casserole or dish and the proper baking times for each. A 9-inch round or an 11/7 - by 11/2 inch rectangular pan will fit in the oven with room on all sides for air circulation.

Layer cake mixes can be baked one layer at a time in a 8- or 9-inch round pan or all of the batter in a 3- inch deep 9-inch round bundt or spring-form pan.

11