Sinbo SCO-5027 Инструкция по эксплуатации онлайн [12/64] 83347

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Baking and Steaming

The temperature for cooking of uncovered dishes is usually 20 to 40 ˚C lower than in the traditional

oven. No pre-heating is necessary in convection oven when baking.

Ordinarily, the centre of a cake batter will be moist, while the section closest to rim of the baking pan

will be done first. For this reason, a bunt cake pan or tube pan is better to use than the larger layered

cake pans.

SUGGESTED BAKING TIMES AND TEMPERATURES FOR CONVECTION ROASTER

FOOD TEMPERATURE (˚C) MINUTES

Brownies 150 18-20

Buns 200 10-12

Cakes, layer 150 18-20

Cakes, loaf 150 30-35

Cornbread 180 18-20

Cookies: drop 160 8-10

Cookies: rolled 160 10-12

Muffins 180 12-15

Pies/pastries/pie crust 200 8-10

With filling (no top crust) 160 25-30

With filling (two crusts) 180 35-40

Breads, rolls 180 12-15

Loaf 160 25-30

The process of cooking and cooking time may vary, depending on depth and size of mixture or preparing

dish.

Grilling and Broiling

For broiling or grilling with a convection oven, the temperature should be set between 220-250˚C. No

pre-heating is necessary in convection oven when baking. Food should be placed on the rack without

covering. To bring the food closer to source of the heating air, the High Rack (12) should be used. Add

hickory liquid smoke or mesquite to get a smoky flavor. Any seasonings should be applied to the surface

of the meat.

If the fish or meat is lean, spray the rack or grill with non-stick vegetable oil, or brush with cooking oil

prior to arranging the fish/ meat on the grill. This will minimize food sticking to the grill.

For browner or more seared surfaces, broil on both sides as with thick stocks or steaks. For thinner

pieces, no turning is necessary.

Roasting

Lining bottom of the Bowl (1) with aluminum foil (leaving an inch of rim) will catch drippings if desired.

To let hot air freely circulate, use low Rack (11). Te propelled hot air cooks meat evenly and seals in

the juice. Turning and basting is not necessary

A meat thermometer is recommended. However, without one, go by the time temperature table give

here, or follow the chart given for the conventional or regular ovens and subtract 25˚C

Roast Whole Chicken

Rinse chicken thoroughly and add desired seasonings. Spices such as garlic, black pepper and salt are

suggested. Before roasting, allow seasonings to penetrate for a few hours. Base of the Bowl (1) can

be lined with aluminum foil to catch drippings. Roast for approximately 30 minutes per 1 kg at 200˚C.