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20
COOKING GUIDE
Oven cooking guidelines
REHEATING
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Use BAKE or BAKE CONVECTION to reheat food.
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BAKE mode is particularly good for reheating pastry based items, as the base heat
will help re-crisp the pastry case.
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Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
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Once hot, reduce the temperature to WARM to keep the food warm.
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Never reheat food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the oven on
will decrease the risk of condensation forming (condensation may cause damage to the
oven cavity and surrounding cabinetry).
DEFROSTING
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To thaw uncooked frozen food, set the oven mode to BAKE or BAKE CONVECTION
and set the temperature to WARM. Once thawed, cook the food immediately and
do not refreeze.
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To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
PROOFING DOUGH
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Use a lightly-oiled heatproof glass bowl to proof your dough. This allows you to check
how much it has risen without opening the oven or removing the cover over the bowl.
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To lock in or increase moisture during proofing, cover the bowl with a damp dish towel
DEHYDRATING FRUIT
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To obtain high quality dried fruit, select only unblemished, ripe fruit.
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Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled will take
longer to dry. Remove pits, stems or seeds if necessary. Place fruit on a baking tray
on a shelf in the oven.
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We recommend using TRUE CONVECTION or BAKE CONVECTION set at a temperature
between WARM and 200°F.
For more oven cooking tips, visit our website, www.fisherpaykel.com.
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