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Fan Cooking
The air inside the oven is heated by the
element around the fan situated behind
the back panel. The fan circulates hot air
to maintain an even temperature inside
the oven.
The advantage of cooking with this
function is energy saving through:
• Faster Preheating
As the fan oven quickly reaches
temperature, it is not usually
necessary to preheat the oven al-
though you may find that you need to
allow an extra 5-7 minutes on cooking
times. For recipes which require
higher temperatures, best results are
achieved if the oven is preheated first,
e.g. bread, pastries, scones, souffles,
etc.
•
Lower Temperatures
Fan oven cooking generally requires
lower temperatures than conventional
cooking. Follow the temperatures rec-
ommended in the cooking chart. Re-
member to reduce temperatures by
about 20-25°C for your own recipes
which use conventional cooking.
• Even Heating for Baking
The fan oven has uniform heating on
all shelf positions. This means that
batches of the same food can be
cooked in the oven at the same time.
However, the top shelf may brown
slightly quicker than the lower one.
This is quite usual. There is no mixing
of flavours between dishes.
– Shelf positions are not critical, but
make sure the shelves are evenly
spaced.
– When cooking more than one dish
in the fan oven, place dishes
centrally on the shelves rather than
several dishes on one shelf.
– When the oven is full, you may need
to allow slightly longer cooking time.
– When the oven is full of the same
food, e.g. equal trays of small cakes
or equal size victoria sandwich
cakes, then they will be cooked in
the same time and removed from
the oven together. When different
sizes of trays or types of food, e.g.
biscuits and cakes are cooked, they
will not necessarily be ready
together.
– The fan oven can be used to heat
foods through without thawing first,
e.g. fruit tarts, mince pies, sausage
rolls, and other small pastry items.
Use a temperature of 190-200°C
and allow 20-40 minutes (depend-
ing on the quantity of food in the
oven).
– The use of too high temperatures
can cause uneven browning.
Check with the recommendations
for oven temperatures given in the
cooking charts, but be prepared to
adjust the temperature, if
necessary. Remember to reduce
temperatures by about 20-25°C for
your own conventional recipes.
– When roasting do use the trivet in
the meat tin. Fat and meat juices will
drain into the meat tin below and
can be used to make gravy. The
trivet also prevents splashes of fat
from soiling the oven interior.
using the oven electrolux 13