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Convection Ovens

Showing 1 - 3 of 3 Items Pages:  1
Showing 1 - 3 of 3 Items Pages:  1
Basic Guide on Using A Convection Oven
1. During the process of warming up a oven, temperature gets ready when seeing the heating tube turns red from black; put food into oven and wrap a layer of tinfoil if available to protect food from scorching at the same time not influencing the ripening of food.

2. Avoid food from any touching of the heating tube, any grease or paste on the heating tube, which would cause difficulty in cleaning them away and affect the heating efficiency. With roasting meat, wrap a tinfoil to avoid any scorching or frozen oil stuck inside of the wall. Make timely cleaning up after each baking and keep water away from the heating door of an oven which would bring about implosion.

3. Keep each control button setting in the status of being off when the oven is under inactivity.

4. Ferment dough or yogurt under the temperature of 104? is a good choice instead of using warm water or cotton quilt to do it.

5. Dehydrate food like various kinds of fruit, vegetables and meat for a longer preservation at 122? is another nice choice for you. When doing this dehydration, open the door a little bit for water evaporation.

6. Sausage and preserved ham can be made out at the temperature of 140?.