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Convection Cooking
When using the convection oven the Glass Turntable should be in position and must have the Metal Tray placed on top.
Roasting Meat: Glass Turntable, Metal Tray,
Splash Guard and Low Rack.
Baking: Glass Turntable, Metal Tray, Low
Rack.
When using the oven as a CONVECTION
oven, there is NO MICROWAVE POWER, i.e..
the oven is operating as a conventional oven
and you can use all your standard metal
baking tins and ovenware.
If a very large dish is used that will not turn on
the Turntable then the Roller Ring and
Turntable should be removed, the Low Rack
should be placed directly onto the base of the
oven floor and the food must be carefully
placed on the low rack and turned manually
during cooking.
It is not recommended to cook on more than
one level when using the CONVECTION
oven. When cooking 2 trays of buns etc, cook
in two batches.
Guideline to Oven Temperatures
TEMP USE TEMP GAS
°C °F MARK
40°C Proving Bread 90°F 1/8
100°C Pavlova 200°F 1/4
110°C Meringues 225°F 1/4
120°C Slow drying Herbs 250°F 1/2
130°C Large Rich Fruit Cakes 275°F 1
140°C To start Rich Fruit Cakes
150°C (then reduce)
160°C Gingerbread, Biscuits
170°C Shortbread, Small Tarts
300°F
325°F
2
3
TEMP USE TEMP GAS
°C °F MARK
180°C Souffle, Victoria Sandwich 350°F 4
190°C Lemon Meringue Pie, Mince 375°F 5
Pies, Treacle Tarts, Stuffed
Chicken, Roulades
200°C Choux Pastry, Scones, Bread, 400°F 6
210°C Sausage Rolls, Vol-au-Vents, 425°F 7
220°C Roast Potatoes, Yorkshires
230°C Biscuits 450°F 8-9
240°C 475°F
250°C
For best results always place food in a preheated oven.
Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at
150°C and count up in 10°C stages to 250°C, then back to 40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
O
VEN ACCESSORIES TO USE
The food is then placed on the Low Rack or directly onto the Metal Tray. When cooking meat or other fatty foods ensure that the
Splash Guard is also in position. Follow your individual recipe guidelines.