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16
COOKING WITH FORCED AIR
Fan cooking is more economical and quick-
er than cooking in a conventional oven.
The moving hot air surrounds the food and
penetrates it more quickly than in a conven-
tional oven.
The oven can be filled with different dishes
all requiring the same cooking temperature.
Subtract 10 minutes per hour for every dish
requiring a cooking time of more than 1
hour and reduce the heat by 10-20°C; the
hotter the oven, the more the temperature
can be reduced.
Generally, there is no need to pre-heat the
oven, but it is advisable to pre-heat for
about 5 minutes to ensure the best results;
use the indicator light as a guide, it goes
out when the set temperature is reached.
Fan cooking is ideal for gelatine based
dishes and softening ice cream - a
microwave oven is much too strong for
these dishes. Cooking yeast based dishes
is also speeded up this way. If the oven
door has been opened, the oven quickly
regains its temperature once the door is
closed.
Attention: the oven door becomes
very hot during operation.
Keep children away.
5 - BOTTOM MAIN OVEN
SWITCH AND TEMPERATURE
SELECTOR
Turn the selector knob (fig. 5.1) to the
required function.
OFF as per fig. 5.1
The oven light is switched on.
The fan operates without the
heating element, this function
can be used for defrosting.
WARNING:
The door is hot, use the handle.
75
100
125
150
175
200
225
250
50
Fig. 5.1
50-250°C
The oven light is switched on.
The oven temperature can be set
between 50°C - 250°C.
The set temperature has been
reached when the temperature
indicator light goes off.
Several different meals may be
cooked simultaneously on various
shelves, as the heated air circu-
lates evenly throughout the oven.
The hot air system cooks more
quickly than conventional static
system, therefore the temperature
should be set 15°C - 20°C below
the values recommended in your
recipe books.
The oven door may be opened
briefly while cooking as any heat
losses are quickly recovered
when the door is closed.