Manual

BAKING
TheAemTechrMAdvancedConvectionCookingSystem
Convectionmeansmovingair;andconvectioncookingisa technologythatis well establishedin bakeriesandcommercialkitchens.
TheFisherandPayketAemTechrMovenincorporatesanadvancedconvectionsystemwhereaconcealedelementintherearof the
ovenheatsairthat isthencirculatedevenlyaroundtheovencavity. CookingwithAemTechrMis substantiallydifferentto cookingin
aconventionaloven. InAemrMmodesmovingairbrownsandcrispsthe outersurfacesoffood,cooking10-20%fasterandat
temperatures25-50°F(5-10°C)lowerthannormallyrecommendedfor mostrecipes.Browningisveryeven,eliminatingthe need
to moveorturnfoodandallowingyouto cookseveraltraysoffood at the sametime,savingtime andenergy.Bakedfoodslike
souffles,puffpastryandangelfoodcakewill alsohaveagreatervolumeandlightertexturethanif cookedina conventionaloven.
Theinsideof meatstaysjuicyandtender,whilethe outsidebecomesdeliciouslycrispandfullofflavor.
Tips for Successful Baking
Readyour reciperightthroughandassemblethe ingredientsandequipmentonthe counterbeforeyou start bakingto avoid
lastminutepanics.
Organizethe ovenshelveswhile the ovenis cold. Ifyouare not surewhichshelfpositionto use,a generalruleis to placethe
food sothat the top surfaceof the foodis as nearto the centerof the ovenas possible.
Setyour ovento preheatwhileyouare gettingready. Manybakeditemsdon't liketo be keptwaitingfor the ovento reachthe
desiredtemperature.
Usebakingpaperto linecaketinsandyou'lleliminatetheneedfor greasing.Dothis beforeyoustart mixing.
Measureingredientsaccurately.
Whencakemaking,youringredients(includingeggs)shouldbeat roomtemperature.Whencreamingbutterandsugarthe
buttershouldbe soft but not liquid. Creambutterandsugaruntiltheybecomepalein colorandthe mixturelookslight and
aerated. 'Fold'flour inverygentlyusinga largemetalspoonanda cut andfold actionuntilingredientsarejust combined.
Pourthe mixtureinto preparedpansandthentap the pangentlyonthe benchto releaseany largeairbubbles.
For maximumvolumewhenwhiskingeggwhites,makesurebowl andbeatersarescrupulouslycleanandfreefrom grease.
Whenbaking,makesurethe caketins do not toucheachother orthe sidesof the oven- staggertins acrossshelvesif
necessaryanduseTrueAerofor multi shelfcooking. Donot openthe oven dooruntilat least3/4throughthe suggested
cookingtime.
Lighttexturedcakesarecookedif thecenterspringsbackwhen pressedgentlywith yourfinger,the edgeshaveshrunkaway
fromthe panslightlyandtheyareattractivelybrowned.Densercakesarecookedwhena thin skewerpushedcarefullyto the
bottomof the paninthe thickestpart of the cake,comesoutwithout uncookedmixonit. If thereis uncookedmixtureon
the skewer,returnthe caketo the ovenfor a little longer.
Bakingpansthatare madeof dark,dullmetalsare recommendedinapplianceswith a concealedlower elementlikethe
AeroTechrMoven. Theyabsorbheatandoftencookandbrownfood fasterthan reflective,shinyaluminumpansandsheets.
Bearthis inmind incaseyouneedto lowerthe cookingtimeand/ortemperatureof yourfavoriterecipes. Neverput a shiny
sheetorovenlineronthe floorof the ovenasthis coulddamagethe porcelainenamel.
Usethe cookiesheetsprovidedwith youroven. Theyhavebeencustomdesignedandperformextremelywell. Theyarenon-
stickandneedonlya light coatingof cookingspray,or greasingbeforeuse. Rememberthat you mayneedto bakefor a
shortertime thanon oldershinysheets. Goodaircirculationis necessaryfor bestresults;spacecookiesevenlyoverthe
sheetsandmakethemallthe samesizeandthicknessso theycookevenly. UseTrueAeroto cookonseveralshelvesat the
sametime. Whenit comesoutof theovenallow bakingto settlefor afew minutesbeforetransferringit to a coolingrack.
It is mucheasierto dothis beforeit is completelycold. Wipeyour non-stickcookiesheetswith a papertowel andstore.
Pansmaybenefitfrom beingdriedinthe coolingoven.