Frigidaire GCFG3070BF handleiding
Handleiding
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Goal Feature
• Steaks perfectly cooked to your preference.
• Juicy pork and poultry.
• Eggs just as hard or soft as you like them.
• Vegetables that remain fi rm and crisp.
Air Sous Vide
The precisely-controlled heat and air flow give you sous vide results without the water
bath, preserving natural flavors and locking in moisture.
• Breads and pastries that rise higher with a crispy, golden crust and a light and flaky
interior.
Steam Bake
Steam baking slows the formation of the crust, allowing your dough to grow longer be‐
fore the crust forms.
• Moist and tender meats with a golden, crispy skin on the outside.
Steam Roast
The humidity of steam roasting prevents meats from drying out during the cooking
process.
• Golden, crispy chicken wings.
• Crunchy vegetable chips.
• Juicy chicken Parmesan.
• Perfectly crisp tempura shrimp, samosas, and more.
Air Fry
The hot air convection makes crisp, golden fried foods without the splatter. For even
heating on all sides and large capacity, use the Air Fry tray.
• Airy breads and balanced pizza dough.
Bread Proof
Bread proofing keeps your oven at the best temperature and humidity for yeast to
cause your dough to rise.
• Prepare convenience foods without delay.
• Frozen, partially baked, deli, or premade crust pizzas.
No Preheat
Get your culinary delights on the table faster.
• Healthy, flavorful fruit snacks.
• Lean meat jerky.
• Dried herbs.
Dehydrate
The dehydrate feature keeps the oven on low humidity and low heat to dry foods with‐
out cooking them.
• Perfectly browned baked goods.
• Evenly cooked roasts and braises.
Advanced Convection
Even your most challenging recipes turn out delicious with the precisely-controlled
heat and air circulation of Advanced Convection.
• Roast turkey that is crispy on the outside and juicy on the inside.
Turkey Option
Precisely times your convection roast for turkey that is perfectly done.
• Perfectly browned baked goods.
• Evenly cooked roasts and braises.
Convection Cooking
Even your most challenging recipes turn out delicious with the precisely-controlled
heat and air circulation of Advanced Convection.
• No more guessing how to get the perfect temperature.
Food Probe
Cook your meat to the internal temperature you desire, avoiding cooking insufficient or
excessive.
• Prevent build-up of burned, spilled food in the bottom of the oven.
Steam Clean
Keep your oven looking its best with the Steam Clean cycle that is chemical and odor
free.
2.2 Bakeware
The material of bakeware affects how evenly and quickly it transfers
heat from the pan to the food.
Material Attributes Recommendation
Shiny metal bakeware Shiny, aluminum, and non-coated bakeware is the best for even
heating. It is suitable for all baked goods.
Recommended cooking temperatures and times are based on shi‐
ny metal bakeware.
Dark metal bakeware Dark bakeware cooks hotter than shiny bakeware. Reduce the cooking temperature by 25°F / 13-14°C when you use
a dark bakeware.
Glass bakeware Glass bakeware cooks hotter than shiny bakeware.
Glass is convenient, you can use the same piece of bakeware for
cooking, serving, and storing food.
Reduce the cooking temperature by 25°F / 13-14°C when you use
a glass bakeware.
Insulated bakeware Insulated bakeware cooks cooler than shiny bakeware.
Insulated bakeware is designed for baking in gas oven.
When you use insulated bakeware, the recipe baking time may be
longer than usual.
2.3 Cooking Conditions
Conditions in your kitchen can affect the performance of your appliance
when cooking food.
Condition Attributes Recommendation
Aging cookware As pans age and become discolored, you may need to slightly
reduce a cooking time.
If food is too dark or overcooked, use the minimum cook time in the rec‐
ipe or packaging.
If food is too light or undercooked, use the middle to maximum cook
time recommended in the recipe or on the packaging.
6 ENGLISH
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Productinformatie
| Merk | Frigidaire |
| Model | GCFG3070BF |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 8305 MB |
