Panasonic HL-BD82S Operating Instructions - Page 14

QUICK TIPS CONVECTION COOKING About Convection Cooking Standard cooking modes (Bake, Broil, etc.) use heat radiated from one or more elements to cook food. Convection modes use both heat from the elements and fans in the back of the oven to continuously circulate the heated air throughout the oven. Advantages of Convection Cooking • Even baking, browning and crisping. • Juices and flavors are sealed in. • Air-leavened foods such as cream puffs, soufflés, meringues and breads are higher and lighter. • Multiple rack cooking. • No special bakeware required. • Saves time and energy. ENGLISH Double Convection DO NOT use Convection Bake for meats. Use Convection Roast instead. Mode Convection Bake Use this mode for • Large quantities of food on multiple racks. • Pastries, breads, snack, foods and appetizers. For Best results • Use low-sided, uncovered pans. • Center baking sheets side to side on the oven rack. Convection Broil Convection Roast • Thicker, tender, cuts of meat, poultry and fish. • DO NOT use this mode for browning breads or casseroles. • Large, tender cuts of meat and poultry such as roast or whole chicken. • Meats should be at least 1" thick. • DO NOT cover meat or use cooking bags. • Refer to Convection Roast Chart in this Manual for cooking times. Quick Cooking Tip • Reduce recipe temperature by 25 °F (15 °C). • Check food for doneness early: If recipe call for Check food 1-15 min. 3 min. early 16-30 min. 5 min. early 31 min.-1hr. 10 min. early • No conversion from standard Broil is necessary. • Refer to Convection Broil Chart in this Manual for cooking times. • DO NOT change recipe temperature. 14