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Oven Functions
BAKING
TRUE AERO: fan plus fan element
A concealed heating element surrounding the fan in the rear of the oven heats air,
which is then blown into the cavity. The consistent temperature ensures baking is
well risen and evenly coloured. Cookies are crisp on the outside and chewy in the
middle, meat and poultry are deliciously browned and sizzling while remaining
juicy and tender. Casseroles are cooked to perfection and reheating is quick and
efficient. TRUE AERO is the function to choose for multi-shelf cooking and complete
oven meals.
AERO BAKE: fan plus upper and lower elements
The oven fan circulates hot air from the top outer and the lower concealed
elements and distributes it around the oven cavity. Food cooked using the AERO
BAKE function tends to brown more quickly than foods cooked on the traditional
BAKE function. Use AERO BAKE at a low temperature – 50°C– for drying fruit,
vegetables and herbs.
BAKE: upper and lower elements
Heat comes from the top outer and lower concealed elements. BAKE is the
traditional baking function, ideal for cakes. If baking on two shelves, arrange dishes
so no item is directly over another. BAKE is ideal for foods that require baking for a
long time or at low temperatures, like meringues and rich fruitcakes.
AERO PASTRY: fan plus lower element
The fan circulates heat from the lower concealed element throughout the oven.
Excellent for sweet and savoury pastry foods, for moist breads and brownies and
cookies that you want extra chewy.
PASTRY BAKE: lower element
Heat comes from the lower element only. This is a traditional baking function,
suitable for recipes that were developed in older ovens. For best results, bake on
only one shelf at a time. It is perfect for foods that require delicate baking and have
a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does
not require direct heat and browning on the top.
ROASTING
ROAST
This is a two-step program. The oven does not require preheating. An initial 20-
minute searing stage crisps and browns the roast and caramelises the juices on the
outside of the meat , then the temperature drops to the level you have preset for
the remainder of the cooking period, producing a tender and juicy roast that is full
of flavour. This function is also great for cooking vegetables. Little browning takes
place after the initial searing.
Using your oven - before you start