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Main Oven – Fan Cooking
27
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 more
than one level, because the forced circulation of hot air gives an
even temperature from the top to the bottom of the oven.
The operation of the controls is covered on page 12.
See cooking charts for temperatures and shelf positioning (pages
25 and 26).
● 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.
To use the oven
proceed as follows: