Bertazzoni X)486GPIRVI Benutzerhandbuch

 

32

Preheat the oven before baking. The oven does 
not need to be preheated for large pieces of 

meat or poultry. See your recipe for preheating 
recommendation. Preheating time depends on 
the temperature setting and the number of racks 

in the oven

. 

Minimize opening the door.  

Choose the right size bake ware.  

Use the bake ware recommended in the recipe.  

Store the broiler pans outside the oven:  extra 
pans without food affect the browning and 
cooking. 

Browning can depend from the type of pan used: 

-  For tender, golden brown crusts, use light 

non‐stick anodized or shiny metal pans. 

-  For brown crisp crusts, use dark non‐

stick/anodized or dark, dull metal utensils or 
glass bake ware. These may require lowering 
the bake temperature 25°F. 

 

Metal bake ware (with or without a non‐stick 
finish), heat‐proof glass, glass ceramic, pottery, or 
other utensils are suitable for the oven. Suitable 

cookie sheets have a small lip on one side only. 
Heavy sheets or those with lips on more than one 
side may affect the baking time. 

Rack level positions in the oven are numbered as 
in the diagram on page 25. 
 
ONE RACK BAKING ‐ The Bake mode is best for 
baking on one rack with rack level 3 and 4 used 
for most baked items. When baking tall items, 
rack level 4 may be used. Pies are best baked on 
rack level 4 or 5 to ensure the bottom of the crust 
is done without over‐browning the top. When 
large pieces of meat or poultry are roasted such 
as a prime rib of beef or a turkey, rack level 4 is 
the preferred rack. 

 

TWO RACK BAKING ‐ Rack levels 3 and 5 may be 
used when baking on two levels. Cookies and 
biscuits can be cooked properly using these two 
racks. Casserole dishes may al so be baked using 
these two levels. 

There are many advantages to cooking with 
convection. In the convection system, a fan in the 
back of the oven moves heated air evenly around 
the oven. The moving air provides even heat so 
foods can be placed on any rack level with 
consistent results and without having to rotate 
the pans. Convection also enables cooking 
simultaneously on multiple racks.  

Low, shallow bake ware should be used with 
convection cooking. This allows the heated air to 

properly move around the food. Pans with high 
sides or pans that are covered are not suitable for 
convection cooking because high sides or lids 

prohibit the warm air from circulating around the 
food. 

Any food cooked uncovered will brown evenly 
and form a nice crust. Foods in covered dishes 
(casseroles, pot roast) or delicate custards are 
not suitable for convection cooking. 

 

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. 
 

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. 

 

Full power heat is radiated from the bake 
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