Convection Tips - Gourmia GTF7950MEX Manual Del Usuario

CONVECTION TIPS

TIPS ON USING THE CONVECTION SETTING
Because convection cooks foods faster and is hotter, you can
reduce the cooking temperature by 14 ºC (25 ºF), and check for
doneness three quarters of the way through the cook time.
Foods that are covered benefit from the convection's even heat and
will cook faster without any moisture loss.
The high temperature air circulation produces roasted foods that
are golden brown on the outside and juicy and tender on the inside.
Even cooking means that you can use more than one rack and you
do not have to turn foods or rotate baking trays.
Below are foods that benefit from the convection setting and
when to use it:
Convection roast:
Meat, vegetables, whole fish
Convection Bake:
Pies, pastries, cookies, biscuits
Convection Broil:
Meat, fish, for melting cheese, for browning the top of casseroles
Pizza:
• Use the lower rack position and check often so the cheese
does not burn.
• Start with no convection and then turn on convection for the
last few minutes to brown cheese.
Not recommended for:
Custards and flans, souffles, cakes, quickbreads, breads
Additional tips:
• Make sure air can circulate around food and pans.
• Use trays, roasting pans, and baking pans with lower sides.
• Do not cover the oven shelves with foil.
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