Fagor America SHA-730 X - Manual (Page 8)

English • 5
Preheating the Oven
• Preheat the oven when using the bake and
convection bake modes unless the recipe
recommends otherwise.
• Use fast preheat mode to shorten preheat time.
• Selecting a higher temperature does not shorten
the preheat time.
• Preheating is necessary for good results when
baking cakes, cookies, pastries and breads.
• Place oven racks in their proper position before
preheating.
• During preheat, the selected cooking temperature
is displayed.
• A beep will confi rm that the oven is preheated and
the preheat light will turn off.
• When operating on 208 V, preheat time may be
slightly longer.
General Oven Tips
Bakeware
• Glass baking dishes absorb heat. Reduce oven
temperature 25° F when baking in glass.
• Use pans that give the desired browning. The type
of fi nish on the pan will help determine the amount
of browning that will occur.
• Shiny, smooth metal or light nonstick/anodized
pans refl ect heat, resulting in lighter, more delicate
browning. Cakes and cookies require this type of
bakeware.
• Dark, rough or dull pans will absorb heat resulting
in a browner, crisper crust. Use this type for pies.
• For brown, crisp crusts, use dark nonstick/anodized
or dark, dull metal utensils or glass bakeware
• Insulated baking pans may increase the length of
cooking time.
• Do not cook with the empty broiler pan in the oven
as this could change cooking performance. Store
the broil pan outside of the oven.
• Use baking sheets that are 19”x14” or smaller for
best results.
About Convection Cooking
Standard cooking modes (bake, broil, etc.) use heat
radiated from one or more elements to cook food.
Convection modes use both heat from the elements
and a fan in the back of the oven to continuously
circulate the heated air throughout the oven.
The result is faster, more even cooking. Convection
modes seal in natural moisture and fl avors and can also
save time and energy since most foods can be cooked
at lower temperatures and in less time (never reduce
temperature when cooking meat).
Cook time is also reduced because multiple racks can
be used at one time. Cook several sheets of cookies or
several different dishes at the same time.
The oven also uses convection to dehydrate. The low
heat from the elements is circulated through the oven
by the convection fan to slowly remove moisture.
Refer to “Oven Modes” in this manual for further
information on each convection mode.
Suggestions for Use
• Use the cooking charts as a guide.
• Do not set pans on an open oven door.
• Use the interior oven light to view the food through
the oven door window rather than opening the
door frequently.
• Place pans in center of oven.
Advantages of Convection Cooking
• Even baking.
• Juices and fl avors are sealed in.
• Air-leavened foods such as cream puffs, souffl es,
meringues and yeast breads are higher and lighter.
• Multiple rack cooking with no fl avor transfer.
• No special bakeware required.
• Broiling thicker cuts of meat is possible with
convection broil.
• Saves time and energy.
Operation of the oven is through knobs and
command buttons on the control panel.
Single oven models have one mode knob. Double
oven models have two mode knobs (one for each
oven).
Single oven models have one temperature knob.
The command buttons allow you to set the clock, the
timer, the cook time (for timed and delayed cooking),
the stop time (for delayed cooking) the oven lights and
the child safety lock.
See the Control Panel/Display and Oven Operation
sections for further details.
Oven Operation Overview:
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