Owner's Manual

12
Remember – not all modes will be suitable for all food
types. The oven control settings and cooking times given are
intended to be used only as a guide only. Individual tastes
may require the temperature to be altered to provide a
preferred result.
Food is cooked at a lower temperature in a convection oven
than in a conventional oven. When using recipes, reduce the
temperature by 20 °F (10 °C) and the cooking time by 5-10
minutes. The temperature in the convection oven is the same
throughout ensuring uniform results.
Fig. 3.1 shows the shelf positions.
The racks should not be placed directly one above the
other. When cooking on more than one rack always leave
at least one runner space between them. Place baking
sheets, individual cake tins or baking dishes centrally on the
oven rack. For best results preheat the oven until the oven
indicator light goes out.
For roast meats and poultry refer to the convection oven
guide – reduce cooking time slightly.
The broiling / browning feature can be used on full power
for browning or sealing items, or for toast. For meat dishes,
the thicker the meat, the lower the temperature setting you
should apply.
n
Make sure meat and poultry is fully cooked before
serving.
ArtNo.050-0019 - Albertine SC
- Shelf position
1
2
3
4
5
Fig. 3.1
3. Oven cooking guide