Practical Cooking Advice - Parmco FS 600-OBS Installation And Operating Instructions Manual

PRACTICAL COOKING ADVICE

FOR THE OVEN
The oven offers a wide range of settings which allows you to cook any type of food in the best way possible.
With time and experimentation, you will learn the heat settings, cooking modes, and shelf heights that will
deliver you the results that best matches your cooking style. The advice given below is a guideline only
which may be varied according to your personal experience.
Pre-Heating of Oven
If the oven needs to be preheated, the convection mode or baking mode should be selected.
These are the most efficient modes, which will reach the desired temperature as quickly as possible using
the least amount of energy. Once the oven has been pre heated and the cooking mode selected, the food
should be placed in the oven.
Multi-Shelf Cooking
If you want to cook food on several shelves, select the "Baking (Fan Forced)" mode .
This is the only mode that allows you to cook on multi-shelves at the same time.
Baking Results
Please note that baking results will vary between different brands of stoves/ovens and your usual baking
style may need adjusting in order to get the best results out of your Parmco oven. Recipes may state the
use of certain cooking functions and temperatures, but due to the variance in cooking ingredients
worldwide it is in your best interests to adapt the recipe if results were not as expected by trialling different
functions and temperatures.
Models that have a fan force function generally will have a "hotspot" in the cavity; this is due to the
rotation of the fan motors distributing the heat. It is important to use only the trays supplied or
appropriately sized baking trays (which we sell), as any tray that is oversized or has baking paper lining the
tray surface must not block the designed airflow path circulated by the fan motor. In some instances if
certain areas of the oven are found to be browning foods more than others then tray rotation may be
required. Alternatively reducing the amount of items on a single tray and dividing them between 2 trays
while on fan force may prove beneficial to the end result.
Fan force is specifically designed for multiple levels of cooking or baking where the conventional style
function (top and bottom elements) is better suited for single layer cooking, this static heat function will
provide a more delicate style of heat distribution so baked goods of a lighter complexion are not over
coloured like sponges or scones.
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