FRIGIDAIRE 318200830 - Manuel (Page 11)

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Food Item Setting Food Item Setting Food Item Setting
Bacon HI Ham MED Potatoes (baked) HI
Biscuits MED Hamburger Patties HI Potatoes (mashed) MED
Casseroles MED Pancakes, Waffles HI Poultry HI
Eggs MED Pastries MED Roast (Beef, Pork, Lamb) MED
Empty Dinner Plate LO Pies MED Rolls, soft LO
Fish, Seafood MED Pizza HI Rolls, hard MED
Fried Foods HI Pork Chops HI Vegetables MED
Gravies MED
Warmer Drawer Recommended Food Settings Chart
Setting Warmer Drawer Controls
(some models) (continued)
Temperature Selection
Refer to the chart in the side column for recommended settings. If a particular food is not listed, start with the medium setting. If
more crispness is desired, remove the lid or aluminum foil. Most foods can be kept at serving temperatures by using the medium
setting. When a combination of foods are to be kept warm (for instance, a meat with 2 vegetables and rolls), use the high setting.
Refrain from opening the warmer drawer while in use to eliminate loss of heat from the drawer. Open only for adding or removing
food.
Convection Cooking
(some models)
NOTE: The convection fan automatically turns off when the oven door is opened while oven is in a convection mode
and resumes when the door is closed again.
The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked. The
controlled air flow pattern quickly seals the food surface retaining the natural juices and flavor. This method of cooking enables you
to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant cooking
methods. Refer to the electronic oven control operating instructions included in section “Electronic Oven Control”. This can
result in considerable reduction of food shrinkage and more tender meats.
2. Batch cooking is more convenient with better results.
3. Defrosting is quicker in convection mode when compared to regular radiant cooking.
4. Remember to use tested recipes with times adjusted for convection baking/roasting when using the convection mode. Times
may be reduced by as much as 30% when using the convection feature.
Convection Roasting
(some models)
When convection roasting, use the broiler pan and grid, and the roasting rack. The broiler pan
will catch grease spills and the grid will help prevent grease spatters. The roasting rack will
hold the meat.
1. Place oven rack on bottom or next-bottom rack position.
2. Place the grid in the broiler pan. The roasting rack fits on the grid allowing the heated air to
circulate under the food for even cooking and helps to increase browning on the underside.
Make sure the roasting rack is securely seated on the grid in the broiler pan. DO NOT use
the broiler pan without the grid or cover the grid with aluminum foil.
Roasting
Rack
Grid
Broiler
Pan