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32
Operating the Oven
Subject Tip
Bake,
Convection
Bake, Pure
Convection
•
• Time all baking tasks.
• Check doneness at the shortest suggested cook time (for cake/brownies, a toothpick/skewer poked into the
center should emerge clean).
• Measure ingredients carefully and follow proven recipes.
Convection
Bake
•
• Some conventional recipes, especially homemade, may need testing and adjusting when converting to convection
baking; prepare a proven conventional recipe using the above convection time/temp guidelines; if results need
another variable, continuing this method until results are satisfactory.
Broil
• Always set a timer.
•
•
•
•
• To ease cleanup, remove broil pan and grill with food; discard grease, and soak cookware until ready to clean.
Roast
•
• Insert temperature probe halfway into center of thickest part of meat; (poultry) insert probe between body and leg
into thickest part of inner thigh; for accurate readings, probe should not touch bone/fat/gristle; check meat temp
second reading is lower, keep cooking.
•
• Roast times vary with size/shape/quality of meat and poultry; less tender cuts are best prepared in Bake mode
Bakeware
•
•
•
•
• Bake most frozen foods in their original foil containers on a cookie sheet. Follow package directions.
•
• Follow standard recipe bake time for pies and yeast breads.
•
• Set pans gently on oven racks with long sides running left to right.
Baking
•
frozen prepared foods can be cooked on two or three racks at once.
•
•
Baking
The higher the altitude, the longer foods take
ally, rising baked goods need no adjustment,
but letting the dough rise twice before the
work best, and mark your recipes accordingly.
Altitude
(ft)
Baking Powder
(ea. tsp, reduce
amt. by %)
Sugar
(ea. tsp, reduce
amt. by %)
Liquid
(for ea. cup,
add %)
3000 5 – 10 10 – 25 5 – 10
5000 10 10 20
7000 25 20 20 –25
Cooking Tips: Cook Modes and Cookware
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