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Using your Range
Multi-function oven
The left hand oven of your range is Multi-function.
It has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar
with each function. Remember - not all functions
will be suitable for all food types.
Please remember that all ranges vary -
temperatures in your new ovens may diff er to those
in your previous range.
Multi-function oven modes
Defrost
This function operates the fan to circulate
cold air only. No heat is applied. This enables small
items such as desserts, cream cakes and pieces of
meat, fi sh and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from fl ies. Pieces of meat, fi sh and
poultry should be placed on a rack, over a tray to
catch any drips. Be sure to wash the rack and tray
after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and meat
roasts should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
Convection oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for multi-
rack cooking and is a good ‘all-round’ function. It
may be necessary to reduce the temperature by
approximately 20°F for recipes previously cooked in
a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
Convection broiling
This function operates the fan whilst the
top element is on. It produces a more even, less
fi erce heat than a conventional broiler. For best
results, place the food to be cooked, on a grid
over a roasting tin, which should be smaller than
a conventional broiler pan. This allows greater air
circulation. Thick pieces of meat or fi sh are ideal for
cooking in this way, as the circulated air reduces
the fi erceness of the heat from the broiler. The oven
door should be kept closed whilst cooking is in
progress, so saving energy. You will also fi nd that
the food needs to be watched and turned less than
for normal broiling. Pre-heat this function before
cooking.
Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the base of
the oven. The combination of fan and conventional
cooking (top and base heat) makes this function
ideal for cooking large items that need thorough
cooking, such as a large meat roast. It is also
possible to bake on two racks at one time, although
they will need to be swapped over during the
cooking time, as the heat at the top of the oven is
greater than at the base, when using this function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.