Manual Bertazzoni Pro 36 6 (page 30 of 41) (English)

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and form a nice crust. Foods in covered dishes

(casseroles, pot roast) or delicate custards are

notsuitableforconvectioncooking.

CONVECTION

CONVECTIONBAKE

TURBO

Time can be saved by baking an entire batch of

cookies at the same time. The cookies will bake

evenly and be done all at  once. The baking time

may be shorter due to the warm circulating air.

For small items such as cookies, check to see if

they are done

 one to two minutes before the

recipetime.Forlargerbakeditemssuchascakes,

check five to six minutes before the time

indicatedontherecipe

Convection cooking of meat and poultry will

result in foods that are brown and crispy on the

outside and moist and juicy on the inside. Large

meatorpoultryitemsmaycookupto30minutes

less than the suggested time so check them so

theywillnotbeoverbaked.

Ameatthermometer

or an instant read thermometer will provide

more accurate results than the "minute per

pound" method. The larger the piece of meat or

poultry,themoretimeyouwillsave.



Converting Conventional Baking to Convection

Cooking -

To convert most recipes for baked

items(cookies,cakes,pies,etc.),reducetheoven

temperatureby 25°F.Formeats andpoultry,use

the temperature recommended in recipes and

cookingcharts.

CONVECTION BAKE

Full power heat is radiated from the bak e

element in the bottom of the oven cavity and

partialpower  is radiated from the broil element.

Airiscirculatedbythefanintherearoftheoven.

It provides more even heat distribution

throughout the oven cavity for all uses. Multiple



rack use is possible for baking large amounts of

food.Whenroasting,coolairisquicklyreplaced‐

searingmeatsonthe outsideandretaining more

juices and natural flavour on the inside with less

shrinkage

CONVECTION

The rear element operates at full power. Air is

circulated by the fan for even heating. Use this

setting for food which requires gentle cooking

suchaspastries,soufflésorcakes.



TURBO

The rear and bottom elements operate at full

power. Air is circulated by the fan for even

heating. Use this setting to reduce pre‐heating

time of the oven or for recipes which require

uniform cooking with strong heat from bottom

suchaspizza,focaccia,bread

.



TIPSFORCONVECTIONand

BAKE/CONVECTION/TURBO



PreheatingtheOven

Preheat the oven before baking. The oven does 

not need to be preheated for large pieces of

meat or poul try.  See your recipe for preheating

recommendation. Preheating time depends on

thetemperaturesettingandthenumberofracks

intheoven.



Temperature

Setting

When using Convection Bake, reduce the

temperaturerecommendedintherecipeby25°F.

When roasting meats, check internal

temperature prior to time recommended by

recipe to prevent over cooking. When roasting

meats in convection mode, do not reduce

temperaturesetting.

Condensation

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willcondense

onanysurfacecoolerthan.theinsideofthe

oven,suchasthecontrolpanel.

RACKPOSITIONS

LargeMainOvenOneRackBaking

When baking on one rack, best results are

obtainedinthebakemode(seeBake).

Whenroastinga turkeyor alarge piece ofmeat,

convectionbakemaybeused.Rack4isthemost

appropriaterack.



TwoRackBaking

Racks 4 and 2

are most appropriate when using

the convection bake mode. Round cake pans

should be staggered on racks 4 and 2.

Rectangular(9x13)cakepansandcookiesheets

shouldbeplacedonrack4directlyundertheone

onrack2.

Thismay beused forcakes, cookies,biscuits and



other foods for which two rack baking is

desirable.

Whenseveralcasseroles,frozenpiesorcakesare

tobebaked,useracks4and2.

Thesetworackscanalsobeusedforalargeoven

meal.



BakewareType

Aluminiumbakewaregivesthebestbrowning

results.

Cookiesheets

withonlytwosidesgivethebest

results.Aluminiumcommercialhalf‐sheetsor

professionalcookingutensilsmaybeusedbut

bakingtimesmaybeincreased.



Placement

Forbetterbrowning,utensilssuchascookie

sheets.Rectangularbakingpansshouldbeplaced

crosswiseontherackwiththeshortersidefacing

right

andlefttoallowbetterairflow.

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Bertazzoni Pro 36 6 Manual

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