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8
Using the Fan Oven
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 tempera-
ture inside the oven.
The advantages of cooking with this function
are:
lFaster Preheating
As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven although
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.
lLower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the chart
at page 9 or remember to reduce temperatures by
about 20-25°C for your own recipes which use
conventional cooking.
lEven Heating for Baking
The fan oven has uniform heating on all runner
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
that the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
F How to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required
temperature.
THINGS TO NOTE
The oven light will come on when the oven
function control knob is set.
The oven fan will operate continually during
cooking.
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show the temperature is
being maintained.
FO 2079
Runner positions are not critical, but make sure the
shelves are evenly spread.
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.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the
oven base, to allow air circulation around the food.
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
(depending 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 by 10°C 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.
The meat tin should not be placed on a heated
hotplate as this may cause the enamel to crack.
Hints and Tips