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BAKING
TheAemTechrMAdvancedConvectionCookingSystem
Convectionmeansmovingair;andconvectioncookingisa technologythatis well establishedin bakeriesandcommercialkitchens.
TheFisherandPayketAemTechrMovenincorporatesan advancedconvectionsystemwhereaconcealedelementinthe rearof the
ovenheatsairthat isthencirculatedevenlyaroundthe ovencavity. CookingwithAemTechrMis substantiallydifferentto cookingin
aconventionaloven. InAemrMmodesmovingairbrownsandcrispsthe outersurfacesoffood, cooking10-20%fasterandat
temperatures25-50°F(5-10°C)lowerthannormallyrecommendedfor mostrecipes.Browningisveryeven,eliminatingthe need
to moveorturnfoodandallowingyouto cookseveraltraysoffood at the sametime,savingtime andenergy.Bakedfoodslike
souffles,puffpastryandangelfoodcakewill alsohaveagreatervolumeandlightertexturethanif cookedina conventionaloven.
Theinsideof meatstaysjuicyandtender,while the outsidebecomesdeliciouslycrispandfull offlavor.
Tips for Successful Baking
Readyour reciperightthroughandassemblethe ingredientsandequipmentonthe counterbeforeyou start bakingto avoid
lastminutepanics.
Organizethe ovenshelveswhile the ovenis cold. If youare not surewhich shelfpositionto use,a generalrule is to placethe
food sothat the top surfaceof the foodis as nearto the center of the ovenas possible.
Setyour ovento preheatwhileyouare gettingready. Manybakeditemsdon't liketo be kept waitingfor the ovento reachthe
desiredtemperature.
Usebakingpaperto linecaketinsandyou'lleliminatethe needfor greasing.Dothis beforeyoustart mixing.
Measureingredientsaccurately.
Whencakemaking,youringredients(includingeggs)shouldbeat roomtemperature.Whencreamingbutterandsugarthe
buttershouldbe soft but not liquid. Creambutterandsugaruntiltheybecomepalein colorandthe mixturelookslight and
aerated. 'Fold'flour inverygentlyusinga largemetalspoonanda cut andfold actionuntilingredientsare just combined.
Pourthe mixtureinto preparedpansand thentap the pangentlyonthe benchto releaseany largeair bubbles.
For maximumvolumewhenwhiskingeggwhites,makesurebowl andbeatersarescrupulouslycleanand freefrom grease.
Whenbaking,makesurethe caketins do not toucheachother or the sidesof the oven- staggertins acrossshelvesif
necessaryanduseTrueAerofor multi shelfcooking. Donot openthe oven dooruntilat least 3/4throughthe suggested
cookingtime.
Lighttexturedcakesarecookedif the centerspringsbackwhen pressedgentlywith yourfinger,the edgeshaveshrunkaway
fromthe panslightlyandtheyareattractivelybrowned.Densercakesarecookedwhena thin skewerpushedcarefullyto the
bottomof the pan in the thickestpart of the cake,comesoutwithout uncookedmixonit. If thereis uncookedmixtureon
the skewer,returnthe caketo the ovenfor a little longer.
Bakingpansthatare madeof dark,dullmetalsare recommendedinapplianceswith a concealedlower elementlikethe
AeroTechrMoven. Theyabsorbheatandoftencookandbrownfood fasterthan reflective,shinyaluminumpansandsheets.
Bearthis in mind in caseyouneedto lowerthe cookingtime and/ortemperatureof yourfavoriterecipes. Neverput a shiny
sheetorovenlineronthe floorof the ovenasthis coulddamagethe porcelainenamel.
Usethe cookiesheetsprovidedwith youroven. Theyhavebeen customdesignedand performextremelywell. Theyarenon-
stickandneedonlya light coatingof cookingspray,or greasingbeforeuse. Rememberthat you may needto bakefor a
shortertime thanon oldershinysheets. Goodaircirculationis necessaryfor bestresults;spacecookiesevenlyoverthe
sheetsandmakethemallthe samesizeandthicknessso they cookevenly. Use TrueAeroto cookonseveralshelvesat the
sametime. Whenit comesoutof the ovenallow bakingto settlefor afew minutesbeforetransferringit to a coolingrack.
It is mucheasierto dothis beforeit is completelycold. Wipeyour non-stickcookiesheetswith a papertowel and store.
Pansmaybenefitfrom beingdriedinthe coolingoven.
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