Read Sharp R-98STMAA (serv.man2) User Guide / Operation Manual online
15
Convection cooking is ideal for cooking cakes, buns,
biscuits, scones and for proving bread at 40˚C.
biscuits, scones and for proving bread at 40˚C.
To achieve the best results when cooking by
CONVECTION:
• Use the lower shelf for one layer cooking unless
CONVECTION:
• Use the lower shelf for one layer cooking unless
food manufacturer’s instructions differ.
• Use the lower and upper shelves for two layer
cooking.
• Rotate the cookware 180 degrees after half the
cooking time.
• Where possible, place food in its container
directly onto the shelf.
• The turntable should be in the oven when using
the shelves.
• Although this product is a conventional convection
oven, consideration has to be given to the smaller
size and power of the product in comparison to a
standard kitchen oven, so the final result may vary.
size and power of the product in comparison to a
standard kitchen oven, so the final result may vary.
• When cooking chilled or frozen foods on
CONVECTION mode, allowance must be given
to heat loss after the preheat cycle due to the
insertion of the food.
to heat loss after the preheat cycle due to the
insertion of the food.
NOTES:
• When the oven is preheating, the turntable should
• When the oven is preheating, the turntable should
be in the oven.
• When using the CONV. (ºC) key, all metal
cookware can be used. (See ‘Suitable Cookware’
on page 30).
on page 30).
• Follow convection times and procedures in the
charts and recipes in the cookbook section.
• Food manufacturers instructions are only a guide-
line, so cooking times may need to be adjusted.
• Pressing the CONV. (ºC) key during cooking will
display the programmed temperature. This will
not affect the programme or cooking time.
not affect the programme or cooking time.
• Always check the food is piping hot before
consuming.
• After cooking is complete and opening the door,
the cooling fan will continue working for a short
time to lower the temperature of the electrical
and mechanical parts. The display may show
“NOW COOLING”.
time to lower the temperature of the electrical
and mechanical parts. The display may show
“NOW COOLING”.
• Heat generated by the oven during convection
cooking may cause the backplate of the oven to
discolour. This is completely normal and will not
affect the performance of the oven.
discolour. This is completely normal and will not
affect the performance of the oven.
The temperatures available in ºC are:
250ºC, 230ºC, 220ºC, 200ºC, 190ºC,
180ºC, 160ºC, 130ºC, 100ºC, 40ºC.
WARNING:
The door, outer cabinet, oven cavity,
accessories and dishes will become very hot
during operation. To prevent burns, always
use thick oven gloves.
accessories and dishes will become very hot
during operation. To prevent burns, always
use thick oven gloves.
Example:
To cook for 20 minutes at 200ºC convection.
To cook for 20 minutes at 200ºC convection.
1. Enter the cooking time by pressing the
10 MIN. key twice.
2. Input the temperature by pressing the
CONV. (ºC) key 4 times.
The display will count down
through the cooking time.
3. Press
the
START key once to start cooking.
NOTE FOR USING SHELVES:
When using the shelves follow the notes below to
prevent them slipping out:
• The correct position for the
prevent them slipping out:
• The correct position for the
shelves is 1 and 2, as shown in
the diagram.
the diagram.
• Do not place food
weighing more than 5kg
on the shelves.
on the shelves.
• When removing the food,
pull the shelf until it is slightly
locked, then remove the food.
locked, then remove the food.
Shelf runners
1
2
x2
x4
x1
CONVECTION COOKING
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7/6/09 3:30:08 PM
7/6/09 3:30:08 PM
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