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CONVENTIONAL OVEN
In this traditional mode, oven heat is provided from the top and under the oven compartment and
is most suitable when cooking on a single shelf. For best results, arrange the shelves so the top
of the food is near the centre of the oven.
If cooking on more than one shelf, always preheat the oven and position the pans to allow as
much free circulation of heat as possible.
Depending on the food, you may need to rearrange the tray position during cooking.
1- Adjust oven shelves to desired position/s.
2- Select Conventional Oven mode.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.
HINT:
If water is used in your cooking (such as water placed in a baking dish) the water will evaporate in
the oven in the form of steam. The level of condensation will be reduced when cooking in fan
oven mode where excess moisture is circulated and evaporates during the cooking cycle.
NOTE:
Stand clear of the oven when opening the oven door as steam may escape rapid
FAN ASSIST
This style of cooking provides traditional cooking heating from top and bottom elements with the
assistance of a circulation fan to ensure fast even results. This mode is most suitable for delicate
cooking such as cakes, pastries, gateaux, biscuits and yeast dough. Best results when
thermostat is set to 150-180 degrees – depending on recipe.
HIGH BAKE
The HIGH BAKE mode uses the oven fan to circulate air with heat from the under oven element.
Quick and consistent heat is evenly distributed throughout the oven.
The results are quick, not unlike a microwave oven. With the circulation of heat, foods cooked
with high bake mode retain a crisp, dry texture on the outside especially pizza, pastry and other
foods where you want the base to be well cooked. HIGH BAKE is also excellent for re-heating.
1- Adjust oven shelves to desired position/s.
2- Select HIGH BAKE mode.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.