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Oven
Main Oven - Fan Cooking
This control switches on the main oven. To select
Fan Cooking - Turn thecontrol clockwise and select
any temperature between 100°C and Max. As the
control is turned the fan will start.The main oven light
will immediately come on.
The thermostat light indicates that the main oven is
heating. When it turns off, the temperature inside the
oven has reached the setting made with the main
oven knob. At this point, the light will turn on and off
as the oven maintains the temperature at a constant
level.
The fan and the oven interior light will remain on
throughout cooking. The red main oven thermostat
light will come on until the oven reaches therequired
temperature. It will then cycle off and on as the oven
thermostat maintains the correct temperature.
The heat for fan cooking in the main oven is
provided by an element situated at the back of the
oven, around the fan.
Fan cooking is ideal for large poultry or joints of
meat, reducing cooking times and often eliminating
the need for pre-heating the oven. It is also ideal for
batch cooking where food is cooked on morethan
one level, because the forced circulation of hot air
gives aneven temperature from the top to the bottom
of the oven.
To use the oven proceed as follows:
The shelves should be evenly spaced. To avoid
unnecessary cleaning, shelves which are not in
use should be removed from the oven.
Set the main oven control to the required
temperature. Pre-heating is not normally
necessary, but some foods such as bread,
scones and Yorkshire pudding do benefit from
being placed in a hot oven (see cooking charts).
Place the food to be cooked in the centre of each
shelf to allow for even air circulation around the
food.
Fan Oven Cooking Chart- Meat
Note: Note:
Note: Note:
Note: Where times are stated, they are approximate
only.
If using aluminium foil, never:
1. 1.
1. 1.
1. Allow foil to touch sides of oven.
2. 2.
2. 2.
2. Cover oven interior with foil.
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3. Cover shelves with foil.
Using the Main Oven for Other Functions
‘S’ SLOW Setting
This is used for slow cooking, keeping food warm and
warming plates for short periods. Extra care should
be taken when warming bone china, as it may be
damaged in a hot oven.
DO NOT place food or plates directly on theDO NOT place food or plates directly on the
DO NOT place food or plates directly on theDO NOT place food or plates directly on the
DO NOT place food or plates directly on the
oven floor as this could oven floor as this could
oven floor as this could oven floor as this could
oven floor as this could damage both the oven
lining and the plates which are being warmed.
Advantages of “SLOW” cooking are:
The oven stays cleaner because there is less
splashing.
Timing of food is not as critical, so there is less
fear of overcooking.
Inexpensive joints of meat are tenderised.
Fully loading the oven can be economical.
Cooking times can be extended in some cases by
up to 2 hours.
Operation:
1. Place the prepared food in the main oven and
ensure the door is fully closed.
2. Select ‘S’ (Slow Cooking Temperature) by turning
the Main Oven Control and ensuring the oven door
is fully closed.
Storage and re-heating of food:
1. If food is to be frozen or not used immediately,
place it in a clean container and cool as soon as
possible.
2. Always thaw frozen food completely in the
refrigerator before re-heating.
3. Always reheat food thoroughly and ensure it is
piping hot before serving.
4. Only re-heat food
once.
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When inserting the shelf make sure theWhen inserting the shelf make sure the
When inserting the shelf make sure theWhen inserting the shelf make sure the
When inserting the shelf make sure the
backstop is at the rear of the cavity (seebackstop is at the rear of the cavity (see
backstop is at the rear of the cavity (seebackstop is at the rear of the cavity (see
backstop is at the rear of the cavity (see
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