Fagor America SHA-730 X manual Condensation, Temperature Sensor, High Altitude Baking, Rack

Operating the Oven

General Oven Tips

Selecting the Rack Position

See graphic at right.

Rack 4 - Highest position. Use for melting cheese quickly. Rack 3 - Use for broiling most meats and for toasting bread. Rack 2 - Use for pies, casseroles, breads, bundt or pound cakes, small roasts or poultry. Also use for broiling thicker cuts of meat. Rack 1 - Lowest Position. Use for angel food cake, large roasts and turkey.

Using Multiple Racks

2 Rack baking: Use positions 1 and 3.

3 rack baking: Use positions 2, 3 and 4.

When baking four cake layers at the same time, stagger pans so that one pan is not directly above another. For best results, place cakes on front of upper rack and back of lower rack (See graphic at right). Allow 1” -1 1/2” air space around pans.

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Figure 5: The Flat Rack

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Figure 6: Rack Positions

Rack 3

Rack 1

Figure 7: Multiple Rack Pan Placement

Condensation

The oven vent is located above the oven door. It is normal to see steam escaping from the vent and condensation may collect on areas above the vent such as the display.

Temperature Sensor

Your new oven has an electronic temperature sensor that accurately maintains the temperature selected. Your previous oven may have had a mechanical thermostat that drifted gradually to a higher temperature. As a result, you may need to adjust your favorite recipes when cooking in your new oven.

High Altitude Baking

When cooking at high altitude, recipes and cooking time will vary from the standard. For accurate information, write to Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a charge for the bulletins.

CAUTION:

Many factors affect cooking performance. Always check food for doneness before serving

Table 1: Food Temperature Guidelines

Food Serving Temperature Guidelines from FSIS

(USDA Food Safety & Inspection Service)

140° F (60° C)

•Ham, precooked (to reheat) 145° F (63° C)

•Fresh Beef, Veal, Lamb (medium rare) 160° F (71° C)

•Ground Meat & Meat Mixtures (Beef, Pork, Veal, Lamb)

•Fresh Beef, Veal, Lamb (medium)

•Fresh Pork (medium)

•Fresh Ham (raw)

•Egg Dishes

165° F (74° C)

•Ground Meat & Meat Mixtures (Turkey, Chicken)

•Stuffing (cooked alone or in bird)

•Leftovers & Casseroles

170° F (77° C)

•Fresh Beef, Veal, Lamb (well done)

•Poultry breasts

•Fresh Pork (well done)

180° F (82° C)

•Chicken and Turkey, (whole)

•Poultry (thighs and wings)

•Duck and Goose

Note: Eggs (alone, not used in a recipe) - cook until yolk & white are firm.

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