Filter
Top Products
This function combines the heat from the top
and base elements. It is particularly suitable for
roasting and baking pastry, cakes and biscuits.
Food cooked on the top rack will brown and
crisp faster than on the lower rack, because the
heat is greater at the top of the oven than at the
base, as in ‘Convection assisted oven’ function.
Similar items being cooked will need to be
swapped around for even cooking. This means
that foods requiring different temperatures can
be cooked together, using the cooler zone in the
lower half of the oven and hotter area to the top.
This function uses the element in the top of the
oven only. It is a useful function for the browning
or finishing of pasta dishes, vegetables in sauce
and lasagne, the item to be browned being
already hot before switching to the top element.
This function uses the base element only. It will
crisp up your pizza or quiche base or finish off
cooking the base of a pastry case on a lower
rack. It is also a gentle heat, good for slow
cooking of casseroles in the middle of the oven
or for plate warming.
The Browning and Base heat functions are
useful additions to your oven, giving you
flexibility to finish off items to perfection. With
use, you will soon realize how these functions
can combine to extend your cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned
oven are generally lower than a non-fanned oven.
The right hand fan oven control is at the right hand end of
the control panel.
Turn the oven temperature knob to the temperature you
need.
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then cycle on
and off during cooking.
Both Ovens
Before using for the first time, heat the ovens to 200°C for
30 minutes to dispel manufacturing odours.
Please remember that all cookers vary - temperatures
in your new ovens may differ to those in your previous
cooker.
The shelves should always be pushed firmly to the back of
the oven.
Baking trays meat tins etcetera should be placed level
centrally on the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
Cooking high moisture content foods can create a ‘steam
burst’, when the oven door is opened. When opening the
oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer
than necessary, otherwise the knobs may get very hot.
• Always leave a ‘fingers width’ between dishes on the same
shelf. This allows the heat to circulate freely around them.
• Cover meat when cooking.
• To reduce fat splashing when you add vegetables to hot fat
around a roast, dry them thoroughly or brush lightly with
cooking oil.
• If you want to brown the base of a pastry dish, preheat the
baking tray for 15 minutes before placing the dish in the
centre of the tray.
• Where dishes may boil and spill over during cooking, place
them on a baking tray.
Oven shelves
Each oven is supplied with three different shelves.
A deluxe oven tray.
The deluxe oven tray in the left hand multifunction oven is
supplied with a support grid or trivet so that it can be used
for grilling as well as normal oven cooking.