Oven modes, Operating the oven, Bake convection bake – Fagor America SHA-730 X User Manual
Page 12: Quick cooking tips
English • 9
Bake
Convection Bake
Baking is cooking with dry, heated air. Both the upper
and lower elements cycle to maintain the oven tem-
perature:
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:
The benefi ts 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
benefi t from the convection-heating process. Use
standard bake instead.
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 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.
* 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.
Quick Cooking Tips:
Converting from standard bake
to convection bake
•
Reduce recipe temperature by 25° F.
•
Check food for doneness early:
3
.
.
.
r
o
f
s
l
l
a
c
e
p
i
c
e
r
f
I
.
.
.
d
o
o
f
k
c
e
h
C
.
n
i
m
5
1
-
1
ly
r
a
e
.
n
i
m
.
n
i
m
0
3
-
6
1
ly
r
a
e
.
n
i
m
5
.
r
h
1
-
.
n
i
m
1
3
ly
r
a
e
.
n
i
m
0
1
Oven Modes
Figure 8: Bake
Figure 9: Convection Bake
Table 2: Convection Bake Chart
m
e
t
I
d
o
o
F
k
c
a
R
n
o
i
t
i
s
o
P
*
.
p
m
e
T
d
e
t
a
e
h
e
r
p
(
)
n
e
v
o
)
°
F
(
n
o
i
t
c
e
v
n
o
C
*
*
e
m
i
T
e
k
a
B
)
n
i
m
(
e
k
a
C
s
e
k
a
c
p
u
C
e
k
a
C
t
d
n
u
B
d
o
o
F
l
e
g
n
A
2
1
1
5
2
3
5
2
3
5
2
3
9
1
-
7
1
3
4
-
7
3
9
3
-
5
3
e
i
P
"
9
,
h
s
e
r
f
,
t
s
u
r
c
2
"
9
,
t
i
u
r
f
n
e
z
o
r
f
,
t
s
u
r
c
2
2
2
0
0
4
-
0
5
3
0
5
3
5
5
-
5
4
8
7
-
8
6
s
e
i
k
o
o
C
r
a
g
u
S
p
i
h
C
e
t
a
l
o
c
o
h
C
s
e
i
n
w
o
r
B
2
2
2
0
5
3
-
5
2
3
0
5
3
-
5
2
3
5
2
3
1
1
-
6
3
1
-
8
6
3
-
9
2
s
d
a
e
r
B
5
x
9
,
f
a
o
l
,
d
a
e
r
b
t
s
a
e
Y
s
ll
o
r
t
s
a
e
Y
,
f
a
o
l
,
d
a
e
r
B
k
c
i
u
Q
4
x
8
s
t
i
u
c
s
i
B
s
n
if
f
u
M
2
2
2
2
2
2
0
5
3
5
7
3
-
0
5
3
0
5
3
-
5
2
3
5
7
3
-
0
5
3
0
0
4
2
2
-
8
1
5
1
-
2
1
5
5
-
5
4
5
1
-
1
1
9
1
-
5
1
a
z
z
i
P
n
e
z
o
r
F
h
s
e
r
F
2
2
5
2
4
-
5
7
3
5
2
4
-
0
0
4
6
2
-
3
2
5
1
-
2
1
Operating the Oven
C60T266A4 12/1/06 16:51 Página 11