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Oven functions
Important!
Depending on your model, you may only have some of these functions.
upper outer and lower elements
Heat comes from both the upper and lower elements. The fan is not used in this function.
Ideal for cakes and foods that require baking for a long time or at low temperatures.
This function is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook eg rich fruit cake, or bread in combination with
Vent Bake.
upper outer and lower elements with additional venting
Heat is produced by the upper and lower elements and additional oven venting is used to
remove excess moisture, reducing the formation of steam and condensation.
Vented baking allows the moisture content of the oven to be reduced, without compromising
the temperature.
The venting system results in gentle air movement without the need to use a fan.
It provides gentle browning without the `drying out’ effect of a fan
Reducing the formation of condensation means it is perfect way to slow cook meat dishes.
You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the cooking
process and then benefit from a drier finish (such as bread).
Ideal for foods such as:
- meringues, pavlova
- Yorkshire pudding
- finishing off choux pastry, croissants, breads
- slow cooked meat dishes
- poached foods (fish, chicken)
- dishes where initial crisping of the outside is desired (eg pork belly)
Bake
Vent Bake