Fagor America SHA-730 X Operating the Oven Oven Modes, Quick Cooking Tips, Convection Bake

Operating the Oven

Oven Modes

Bake

Baking is cooking with dry, heated air. Both the upper and lower elements cycle to maintain the oven tem- perature:

Figure 8: Bake

The bake mode can be used to prepare a variety of food items, from pastries to casseroles. It can also be used to roast meats.

For Best Results:

•When baking on two or more racks, use convection bake instead.

Quick Cooking Tips:

Converting from standard bake

to convection bake

•Reduce recipe temperature by 25° F.

•Check food for doneness early:

...I f recipe calls for	Check food ...
1 - 15 min.	3 min. early
16 - 30 min.	5 min. early
31 min. - 1 hr.	10 min. early

*The convection bake temperature is 25° F less than recommended on packages or recipes. The tem perature in this chart has been reduced 25° F.

**This chart is a guide. Actual times depend on the mixes or recipes baked. Follow recipe or package directions and reduce temperature appropriately.

***When convection baking on two racks, use posi tions one and three. When using three racks, use positions two, three and four.

Convection Bake

Convection baking is similar to baking. In this case, heat comes from a third element behind the backwall. The main difference in convection baking is that the heat is circulated throughout the oven by the convec- tion fan:

Figure 9: Convection Bake

The convection bake mode is well-suited for baking large quantities of food on multiple racks. It can be used to prepare cookies, pastries, breads, snack foods and appetizers among other items. DO NOT use con- vection bake for meats. Use convection roast instead.

The benefits of convection baking include:

•Slight decrease in cooking time

•Three rack cooking

•Higher volume (yeast items rise higher)

•More items cooked at once

For Best Results:

•Reduce recipe temperature by 25° F. Refer to the convection baking chart for examples.

•Place food in low-sided, uncovered pans such as cookie sheets without sides.

•Center baking pans side to side on the oven rack.

•Do not use convection bake for custards, quiches, pumpkin pie, or cheesecakes. These items do not benefit from the convection-heating process. Use

standard bake instead.

Table 2: Convection Bake Chart

		Temp.*	Convection
Food Item	Rack	(preheated
			Bake Time **
	Position	oven)
			(min)
		(F°)
Cake
Cupcakes	2	325	17-19
Bundt Cake	1	325	37-43
Angel Food	1	325	35-39
Pie
2 crust, fresh, 9"	2	350 - 400	45-55
2 crust, frozen fruit, 9"	2	350	68-78
Cookies
Sugar	2	325 - 350	6-11
Chocolate Chip	2	325 - 350	8-13
Brownies	2	325	29-36
Breads
Yeast bread, loaf, 9x5	2	350
Yeast rolls	2	350 - 375	18-22
Quick Bread, loaf,	2	325 - 350	12-15
8x4	2		45-55
Biscuits	2	350 - 375	11-15
Muffins	2	400	15-19
Pizza
Frozen	2	375 - 425	23-26
Fresh	2	400 - 425	12-15

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