Selecting The Rack Position; Using Multiple Racks; Condensation; Temperature Sensor - Fagor 5HA-780 X Manual De Instrucciones Y Mantenimiento

Selecting the Rack Position

See graphic at right.
Rack 4 - Highest position. Use for melting cheese quickly.
Rack 3 - Use for broiling most meats and for toasting bread.
Rack 2 - Use for pies, casseroles, breads, bundt or pound cakes,
small roasts or poultry. Also use for broiling thicker cuts of meat.
Rack 1 - Lowest Position. Use for angel food cake, large
roasts and turkey.

Using Multiple Racks

2 Rack baking: Use positions 1 and 3.
3 rack baking: Use positions 2, 3 and 4.
When baking four cake layers at the same time,
stagger pans so that one pan is not directly above
another. For best results, place cakes on front of upper
rack and back of lower rack (See graphic at right).
Allow 1" -1 1/2" air space around pans.
Front of Rack
Figure 5: The Flat Rack
4
3
2
1
Figure 6: Rack Positions
Table 1: Food Temperature Guidelines
Food Serving Temperature Guidelines from FSIS
140° F (60° C)
• Ham, precooked (to reheat)
145° F (63° C)
• Fresh Beef, Veal, Lamb (medium rare)
160° F (71° C)
• Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
• Fresh Beef, Veal, Lamb (medium)
• Fresh Pork (medium)
• Fresh Ham (raw)
• Egg Dishes
Note: Eggs (alone, not used in a recipe) - cook until yolk & white are fi rm.
Operating the Oven
General Oven Tips
Back of Rack
(USDA Food Safety & Inspection Service)
Figure 7: Multiple Rack Pan Placement

Condensation

The oven vent is located above the oven door. It is
normal to see steam escaping from the vent and
condensation may collect on areas above the vent such
as the display.

Temperature Sensor

Your new oven has an electronic temperature sensor
that accurately maintains the temperature selected.
Your previous oven may have had a mechanical
thermostat that drifted gradually to a higher
temperature. As a result, you may need to adjust your
favorite recipes when cooking in your new oven.

High Altitude Baking

When cooking at high altitude, recipes and cooking
time will vary from the standard. For accurate
information, write to Extension Service, Colorado
State University, Fort Collins, Colorado 80521. There
may be a charge for the bulletins.
CAUTION:
Many factors affect cooking performance.
Always check food for doneness before serving
165° F (74° C)
• Ground Meat & Meat Mixtures (Turkey, Chicken)
• Stuffi ng (cooked alone or in bird)
• Leftovers & Casseroles
170° F (77° C)
• Fresh Beef, Veal, Lamb (well done)
• Poultry breasts
• Fresh Pork (well done)
180° F (82° C)
• Chicken and Turkey, (whole)
• Poultry (thighs and wings)
• Duck and Goose
Rack 3
Rack 1
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