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Function Recommended Uses
Top Heat Only
Base Heat Only
Conventional Oven
Intensive Bake
(Pizza Setting)
Fanned Grill
Fanned Oven
Defrost
Dual Grill
Single Grill
Used to finish off the bases of food following cooking using the
conventional or fanned modes. The base heat can be used to pro-
vide additional browning for pizzas, pies and quiche. Use this
function towards the end of cooking.
The heat is ideal for browning off the tops of food as it is not as
fierce as the grill following conventional or fanned cooking.
Provides additional browning for dishes like lasagne or cauliflower
cheese. Use this function towards the end of cooking.
This function is ideal for traditional roasting, The meat is placed in
the middle of the oven, roast potatoes towards the top.
Ideal for pizzas and also suitable for food with a high moisture
content, such as quiche, bread and cheesecake. It also elimi-
nates the need for baking pastry blind.
The fan allows the heat to circulate around the food. Ideal for
thinner foods such as bacon, fish and gammon steaks. Foods do
not require turning. Use with the oven door closed.
The even temperature in the oven makes this function suitable for
batch baking or batch cooking foods.
To defrost foods, such as cream cakes/gateaux, use with the oven
door closed. For cooling dishes prior to refrigeration, leave the
door open.
This function cooks food from the top and is ideal for a range of
food from toast to steaks. As the whole grill is working, you can
cook larger quantities of food.
For smaller quantities of food, but is still ideal for anything from
toast to steaks.
Used to cook open pies (such as mince pies) the base element
ensures that the base is cooked while the fan allows the air to cir-
culate around the filling - without being too intensive.
OVEN & GRILL FUNCTIONS
Base Heat with
Fan
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