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THERMOFAN OVEN
Registered by Defy in 1978, Thermofan cooking differs from conventional cooking in
that it uses the principle of forced convection within the oven. The advantages are:
1. Both trays may be used at the same time.
2. Different dishes can be cooked simultaneously without flavour or aroma transfer.
Hence fish, meat and cakes can be baked at the same time.
3. The oven door may be opened any time for inspection purposes without risking a
flop.
4. By circulating hot air around the food, spit-roast chickens may be done without using
a rotisserie.
5. Cooking is done at slightly lower temperatures (10 C TO 20 C lower), saving
electricity and reducing splatter.
Cooking
• Set the selector to bake and the oven thermostat to the required temperature.
• The indicator light will glow and remain on until the oven has reached the selected
temperature. When the indicator light switches off, the food should be placed in the
oven. During cooking the indicator light will cycle on and off as the oven thermostat
maintains the selected temperature
• After completion, return the selector and the oven thermostat to the OFF position in
an anti clockwise direction.
1
2
3
4
Position 4 = T/fan baking
Position 2 = T/Fan roasting / baking
Position 1 = T/Fan roasting ( large)
Baking guide
• Thermofan baking is done with the oven trays in position. An unused tray should be
kept in position to facilitate proper airflow.
• For small items the entire area of each tray may be utilised. Larger items should be
placed towards the front of each tray.
• All ovens extract a certain amount of moisture from the food being cooked. The much
greater capacity of the Thermofan oven allows more food to be cooked and thus
more moisture may be released. This is normal and not detrimental to the food or the
oven.
• For professional results and perfect browning, open the oven door when half the
baking time has lapsed. Then turn the baking tins around so that the sides previously
facing the back of the oven now face the front.
Caution: Thermofan baking relies on good contact between the bottom of the cake
tin and the oven tray. Do not use spring form baking tins with a raised bottom. The
lack of contact will cause the bottom of the cake to be underdone. These tins may be
used on a wire shelf where no insulating air space is created.