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    milesdzyn
    The document provides instructions and guidelines for using a convection oven, including how to roast, bake, broil, steam, fry, toast, and defrost foods. It also includes a cooking chart with times and temperatures for meats, poultry, seafood, baked goods, eggs, and vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Quick Reference Card

    Uploaded by

    milesdzyn
    447 views4 pages
    The document provides instructions and guidelines for using a convection oven, including how to roast, bake, broil, steam, fry, toast, and defrost foods. It also includes a cooking chart with times and temperatures for meats, poultry, seafood, baked goods, eggs, and vegetables.

    Original Description:

    Decosonic Convection Oven Reference Guide

    Copyright

    © Attribution Non-Commercial (BY-NC)

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    PDF, TXT or read online from Scribd

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    The document provides instructions and guidelines for using a convection oven, including how to roast, bake, broil, steam, fry, toast, and defrost foods. It also includes a cooking chart with times and temperatures for meats, poultry, seafood, baked goods, eggs, and vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    447 views4 pages

    Quick Reference Card

    Uploaded by

    milesdzyn
    The document provides instructions and guidelines for using a convection oven, including how to roast, bake, broil, steam, fry, toast, and defrost foods. It also includes a cooking chart with times and temperatures for meats, poultry, seafood, baked goods, eggs, and vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4
    At a glance
    Powered by AI
    The document provides instructions for various cooking methods like roasting, baking, broiling, steaming, frying, toasting, and defrosting. It also includes a cooking chart with guidelines for meats, poultry, seafood and baked goods.

    The different cooking methods described are roasting, baking, broiling, steaming, frying, toasting, and defrosting. Specific instructions are given for each method.

    Tips provided for using a convection oven include evenly distributing food, checking cooking progress through the glass, spraying food with non-stick spray to avoid sticking, lowering temperature for frozen foods, and more even defrosting compared to a microwave.

    QUICK REFERENCE CARD

    • .~
    UlU'­

    On this card you How to roast


    -Place meats directly on wire rack.

    will find: -Remember that cooking time may vary depending on

    cut, size and degree of doneness desired. Consultthe

    cooking guide inside for guidelines.

    -How to roast;
    Haul to bake
    -How to bake;
    -Place food in a metal or tempered gloss baking pan that
    -How to broil; is no more than 12" dia. to leav~ enough room for the
    flow of hot air around the food being cooked.
    -How to steam; -'If you do not have a baking pan of the right size, you
    -How to fry; can simply shape any type of pan you want by using
    aluminum foil.
    -How to toast; -Consult the chart inside for guidelines regarding baked
    goods.
    -How to defrost;
    -A cooking chart for: How to broil
    -Place the food directly on wire rack.

    -meat; -For very thick cuts of meat, turn the food at the halfway

    -poultry; point.

    -Like roasting, broiling time may vary depending on cut,

    -seafood; size, amount of fat, etc.

    -baked goods; How to steam


    -eggs; -You can steam vegetables at the same time you cook
    your main dish by placing the vegetables in on
    -vegetables aluminum foil pouch; odd a few drops of water and seal
    -General guidelines the pouch.
    -You can also odd a cup of water in the bottom pot, with
    savory herbs and spices to steam fish or vegetables.

    How tofry
    -You can get the effect of deep-fat french fries without all
    Conltnued on back page
    • •
    Conv ction ov
    c
    ng gUl<

    Poultry Cooking time Temperature Rack position

    Chicken
    Whole 35-40 min. 400Q F Low

    Parts 15-20 min. 400Q F High

    Tur ey 60-90 min 400 QF Low

    Duck 50-60 min. 400 QF Low

    Meats
    Beef
    Roast (3 Ib)
    rare 35-40 min. 350Q F Low

    medium 45-50 min. 350Q F Low

    well 55-60 min. 350 Q F Low

    Steak
    med rare 8-10 min. 475 Q F High

    Pork
    Roast (3.5 Ib) 60-70 min. 375 9 F Low

    Chops 15-18 min. 400Q F Low

    Lamb
    Roast (3.5 Ib)
    60-70 min. 4002 F low

    medium
    80-90min. 4002 F low

    we 1'1

    Sausage 1 min. OOQF Low

    Eggs
    5-6 min 3509 F low
    Poached
    4-5 min. 4009 F Low
    Soft-boiled
    10-12 min. 350 Q F low
    Omelette
    Ie

    Cooking time Temperature Rock position


    Cake
    One layer 20-25 min. 350Q F Low
    Loaf 35-40 min. 300Q F Low
    Pastry
    Pie crust 10-12 min. 400Q F High
    Pie c'rust + filling 25-30 min. 350 Q F Low
    Two-crust + filling 30-35 min. 350Q F Low
    Meringue 5-8 min. 350Q F Low

    Yeast bread
    Loaf 15-20 min. 350Q F Low
    Rolls 15-20 min. 350 Q F Low

    Biscuits 10-12 min. 400Q F High

    Muffins 15-18 min. 350Q F ow

    Cornbread 10-20 min. 350 Q F Low

    Cookies
    Drop 8-]0 min. 375 Q F Low
    Rolled 12-15 min. 375 Q F Low
    Bar 15-20 min. 375 Q F Low

    Frozen pizza 9 min. 400Q F High

    Seafoods
    Fish 7-10 min. 400Q F High

    Shrimp 8-10 min. 400Q F High


    12-15 min. 350Q F Low
    Lobster
    3-5 min. 32YF low
    Steamed clams

    Vegetables
    20-25 min. 475 Q F low
    Baked potatoes
    12-15 min. 400Q F High
    French fries
    the oil by dipping potato strips in polyunsaturated
    cooking oil; allow excess oil to droin away and cook To get additionnal
    according to cooking guide.
    -To make delicious fried chicken, dip chicken pieces
    information, to obtain
    in batter and then in cooking oil; drain excess oil service undr your
    and cook according to chart inside.
    warranty or to make
    How to toast any comments, write
    - You can get perfectly toasted bread and snack with
    the Convection Oven without preheating time. Simply to:
    put the food directly on wire rack and watch it toast!
    It will be crisp on the outside and stay soft on the
    inside.
    - You can also improve stale snack food like crackers, VER EA SALES CORP.
    chips and even cookies by placing them in the 2127 SOUTH TAMIAMI TR.
    Convection Oven for a few minutes at maximum SP Y, FL 34229
    temperature to bring back their crunchiness. TEL: 813·966·7413
    FAX: 813-966·0180
    Hou~ to defrost
    ---
    - You can use the Convection Oven to defrost frozen
    food more eveniy than with microwave ovens, by
    setting the temperature at 125 Q and checking the food
    every 5-10 min .
    . To cook frozen dinners, lower the suggested
    temperature by 50 Q (example: 450 Q to 400 Q ).
    Cooking hme will also be 30 to 50% less than
    conventionnal oven (example: 20 min. to 10-15 min.).

    Generalguidelines and warning


    --------=------------------­
    - Remember to distribute food evenly in your Convection Oven to ensure an even Row of
    air all around the food .
    .The first time you try a recipe, check the cooking process through the tempered glass
    wall; the Convection Oven is so fast!
    - Since itis practical to place food directiy on the wire r ck, you may want to spray it
    with a non-stick spray to avoid sticking.
    - The Convection Oven is self-cleaning. Simply put 2" of water in the bottom and set the
    temperature at 10Q2 for 10-12 minutes. For a very dirty oven, add some detergent to the
    water and wipe the stains if needed.
    - The glass surfaces get hot! - Always use oven mitts when anipulating the unit
    and use the insulated handle.

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