Specifications
Operation
20
The Hot Air Mode
INFORMATION ABOUT THE HOT AIR MODE
How cooking with hot air works
Hot air is circulated at high speed on all sides of
the product, providing a concentrated cooking
process. This function is extremely effective for in-
tensive browning.
What can be cooked with hot air
Hotaircanbeusedforallfoodswhichneedashort
cooking time and intensive browning. F or exam-
ple:steaks,cutlets,fillets,breadedfoods,andvar-
ious baked foods. This function mayalso be used
for au gratin.
COOKING WITH THE HOT AIR MODE
Temperatures
For intensive browning and crispy crusts, preheat
the oven to the maximum temperature of 500_F
(260_C). This is especially important when sear-
ing.
Performance
The suggested times and temperatures given a t
the end of this section are based on full capacity.
Better results may be obtained by reducing prod-
uct quantities.
Cooking Times
Due to the constant hot air circulation, this ap-
pliance cooks faster than conventional grills and
deck ovens.
Cooking times will vary according to the quality,
weight, and height of the product.
Trays or Racks?
This isa questionof individualchoice. Rackshave
the advantage of browning food on all sides; the
underside of tightly packed foods may be lighter
when using trays.
TIPS AND PROCEDURES
Loading the Oven
Place like sized product together on one rack. In
order to ensure proper air circulation, racks and
trays should not be crowded.
Oiling
The quality of some foods, such as steaks and
breaded meats, can be enhanced by coatingwith
oil or a paprika oil mixture.
Breaded Foods
The degree of browning is dependent on the
amountof raw materialin the breading. Oilcanbe
usedtointensifythebrowning.Pressthebreading
firmlybut don’toverload theoven. Flouringseared
foods is not recommended.
Baking
For baking, the Mode selector switch may be set
to HOT AIR, STEAM, COMBI or any combination
according to the type of product. Steam a dded to
thebakingprocessopensup a widerange ofpos-
sibilities: such as hard crusts and good shine on
certain types of breads. Here are some tips for
baking:
D
Preheat oven to the bak ing temperature.
D
Baking temperatures can generally be set
50-75_F(20-25_C)lowerthanwithaconven-
tional baking or roasting oven. When in doubt,
low er the temperature.
D
The baking time can be shorter than with con-
ventional methods.
D
Slightly reduce your quantities of mixtures with
excessive moisture.
D
Use deep trays for light mixtures in order to en -
sure undisturbed baking. Baking forms should
not be higher than 3 inches.
D
Cakeforms(pans,tins,etc.),shouldbeplaced
on racks.
D
Distributefoodsevenlywhenloadinghalfloads.
D
Use every second tier for baking bread, heavy
mixtures (yeast doughs, etc. ) and well filled
forms.