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Hornear por convección
El modo Convection Bake (Hornear por convección) es ideal para productos
horneados, como galletas, bizcochos, panes y pasteles. También sirve para cocinar
con varias rejillas (2 ó 3) al mismo tiempo. Los beneficios del modo Convection
Bake (Hornear por convección) incluyen:
Uso de varias rejillas al mismo tiempo.
Pequeña disminución del tiempo de cocción.
Mayor volumen (los productos con levadura se levantan más rápido).
Dorado parejo.
Consejos Reduzca 25 ºF de la temperatura indicada en la receta. Consulte el cuadro para
el modo Convection Bake (Hornear por convección).
Si hornea más de un molde por rejilla, deje como mínimo de 1" a 1 ½" de
espacio libre alrededor del molde. Distribuya los moldes alternadamente, de
manera que no queden directamente uno arriba del otro, (consulte el gráfico
que figura a continuación).
á
El modo Convection Bake (Hornear por convección) es similar
al modo Bake (Hornear). El calor proviene de los elementos de
calentamiento superior e inferior. La principal diferencia en el
horneado por convección es que el calor circula por todo el horno
gracias al ventilador de convección.
Electrodomésticos de 27”: Electrodomésticos de 30”:
101


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