Oven Operation; Preheating; Convection Bake; Convection Roast - Forno FFSGS6239-30 Guía De Instalación Especificaciones, Instalación

Oven Operation

Oven Baking Tips
1. Never cover any slots, holes or passages in the oven bottom or cover an entire rack with
materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon
monoxide poisoning. The aluminum foil lining may also trap heat, causing a fire hazard. Do not
use aluminum foil on any porcelain surface. Doing so will damage the porcelain and affect its
durability.
2. Position the racks before preheating the oven.
3. Reduce the oven temperature 57.2˚F (14˚C)when cooking in heat-proof glass or glass ceramic
dishes.

Preheating

Allow the oven to preheat before placing food in the oven. Preheating is necessary for good
results when baking cakes, cookies, pastry and breads.
Remove the broiler pan before preheating with the infrared broiler. Foods will stick on hot metal. To
preheat, turn the "Oven" selector knob to the "Broil" position. Wait for the burner to become hot,
approximately 2 minutes.
Note: Condensation or fogging on the inside of the oven door glass is normal while preheating
and it will usually evaporate by the end of the preheating cycle.
Oven Function
Natural Airflow Bake occurs when heat is transferred into the oven from the bake burners in the
bottom of the oven cavity. Heat is then circulated by natural airflow.This is a traditional bake setting.

Convection Bake

Heat is transferred from the bake burners in the bottom of the oven cavity to the oven cavity itself.
The convection fan at the rear of the oven then circulates it. This convection process provides a
more even heat distribution throughout the oven cavity.
Using multiple racks is possible for large-batch baking. Convection cooking is faster, can be
done at lower temperatures and provides more even temperatures than regular cooking.

Convection Roast

The convection fan circulates the heated air evenly over and around the food. Using the cover and
broiler pan provided, heated air will be circulated over the around the food being roasted. The
heated air seals in juices quickly for a moist and tender product, while at the same time creating a
rich golden brown exterior. When convection roasting, it is important that you use the broiler pan
for best convection roasting results. The pan is used to catch grease spills and has a cover to
prevent grease splatters.
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