Fulgor Milano F4SP30 1 Serie Manual De Uso & Mantenimento página 8

Default Settings
The Cooking Modes automatically select a suitable
temperature. These can be changed when a different
one is needed.
Oven Condensation and Temperature
•
It is normal for a certain amount of moisture to
evaporate from the food during any cooking
process. The amount depends on the moisture
content of the food. The moisture may condense
on any surface cooler than the inside of the oven,
such as the control panel.
•
Your new oven has an electronic temperature
sensor that allows maintaining an accurate
temperature. Your previous oven may have had a
mechanical thermostat that drifted gradually over
time to a higher temperature. It is normal that you
may need to adjust your favorite recipes when
cooking in a new oven.
Operational Suggestions
•
Use the Cooking Charts as a guide.
•
Do not set pans or any weight on the open oven
door.
•
Use the interior oven lights to view the food
through the oven door window rather than
opening the door frequently.
Utensils
•
Glass baking dishes absorb heat. Reduce oven
temperature 25 °F (15 °C) when baking in glass.
Oven Racks
•
The oven has rack guides
at six levels as shown in the
illustration.
•
Rack positions are numbered
from the bottom rack guide
(#1) to the top (#6).
•
Check Cooking Charts for
best rack positions to use
when cooking.
•
Each level guide consists of paired supports
formed in the walls on each side of the oven
cavity.
•
Always be sure to position the oven racks before
turning on the oven. Make sure that the racks are
level once they are in position.
Please refer to illustration on Page 6 if there is
any question as to which side is the front or top
of the rack.
•
The racks are designed to stop when pulled
forward to their limit.
8
General Oven Tips
•
•
•
•
•
CAUTION! Never use aluminum foil to cover the
6 oven racks or to line the oven. It can cause damage
5 to the oven liner if heat is trapped under the foil.
4
3
2
1
Make sure you do not force it to avoid damage
to the enamel.
Front
Use & Care Manual
Use pans that give the desired browning. The
type of finish on the pan will help determine the
amount of browning that will occur.
Shiny, smooth metal or light non-stick / anodized
pans reflect heat, resulting in lighter, more
delicate browning. Cakes and cookies require this
type of utensil.
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 non-stick /
anodized or dark, dull metal utensils or glass
bake ware. 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 Broiler Pan outside of the oven.
CAUTION
ENGLISH
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