User manual FAGOR 5HA-780X

[. . . ] Please read all instructions before using this appliance. When properly cared for, your new Fagor oven has been designed to be a safe, reliable appliance. Read all instructions carefully before using this oven. These precautions will reduce the risk of burns, electric shock, fire and injury to persons. [. . . ] When cooking at high altitude, recipes and cooking time will vary from the standard. Always check food for doneness before serving Food Serving Temperature Guidelines from FSIS (USDA Food Safety & Inspection Service) Note: Eggs (alone, not used in a recipe) - cook until yolk & white are firm. Red preheat light, oven light and oven fan turn on as oven preheats. When the preheat temperature is reached, the red preheat light shuts off and the oven beeps. Use timed cook to turn the oven off automatically after cooking. Delayed cook also turns the oven on automatically. The timed mode turns off the oven at the end of the cook time. Note: Time required for the oven to reach temperature must be included in the set cooking time. Red preheat light, oven light and oven fan turn on as oven preheats. When the preheat temperature is reached, the red preheat light shuts off and the oven beeps. When using fast preheat, you must select the cooking mode after preheat and before placing food in the oven. Both the upper and lower elements cycle to maintain the oven temperature: In this case, heat comes from a third element behind the backwall. The main difference in convection baking is that the heat is circulated throughout the oven by the convection fan: The bake mode can be used to prepare a variety of food items, from pastries to casseroles. for Best Results: · When baking on two or more racks, use convection bake instead. The convection bake mode is well-suited for baking large quantities of food on multiple racks. It can be used to prepare cookies, pastries, breads, snack foods and appetizers among other items. Higher volume (yeast items rise higher) · More items cooked at once For Best Results: · Place food in low-sided, uncovered pans such as cookie sheets without sides. These items do not benefit from the convection-heating process. the benefits of convection roasting , include: · As much as 25% faster cooking than standard Roasting/ Baking · Rich, golden browning For Best Results: · Check doneness early as roasting time may decrease by as much as 25%. refer to convection roast chart for examples. Use the broil pan and grid provided with the oven for roasting. a low-sided , uncovered pan can also be used. [. . . ] Oven not preheated Aluminum foil on oven rack or oven bottom Baking utensil too large for recipe Pans touching each other or oven walls Oven not preheated Using glass, dull or darkened metal pans Incorrect rack position Pans touching each other or oven walls Oven temperature too high Baking time too long Oven door opened frequently Pan size too large Oven temperature too low Oven not preheated Oven door opened frequently Tightly sealed with aluminum foil Pan size too small Baking time not long enough Using shiny steel pans Incorrect rack position Oven temperature is too low Oven temperature too low Incorrect baking time Cake tested too soon Oven door opened too often Pan size too large Baking temperature too high Baking time too long Pans touching each other or oven walls Incorrect rack position Pan size too small Food too brown on bottom Food is dry or has shrunk excessively Food is baking or roasting too slowly Pie crusts do not brown on bottom or have soggy crust Cakes pale, flat and may not be done inside ­ Oven temperature too high ­ Edges of crust too thin A problem with the lock occured. Turn power off and turn it back on again after a few seconds. If conditi on persists, note the code number and call an authorized technician. Turn power off and turn it back on again after a few seconds. [. . . ]