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Selecting an oven setting
–
Light H
Turns on the oven light independ
-
ently.
–
Fan Heat D
For baking or roasting on several lev
-
els at the same time.
–
Top heat C
For browning dishes, finishing dishes
with a cheese topping.
–
Conventional A
Top and bottom heat together, for
long, slow baking of traditional reci
-
pes, e.g. fruit cake, casseroles.
– Bottom heat B
Use this setting towards the end of
baking, to reheat or brown the base
of a cake, quiche or pizza.
– Auto Roast E
Initial high temperature to seal meat
followed by normal roasting tempera-
ture.
Not suitable for baking, except for
baking freshly prepared wholemeal
or rye doughs, (not packet mixes).
–
Defrost G
For gentle defrosting of deep frozen
foods.
–
Intensive Bake F
For recipes which require a moist
topping, and a crisp base, e.g. piz
-
zas and quiche lorraine, German
style open fruit cakes and cheese
-
cake.
Not suitable for roasting or shallow
baking, (the base will brown too
much).
–
Fan Grill N
Ideal for grilling thicker items such as
stuffed meat, kebabs and pieces of
poultry etc. Grill with the oven door
closed.
– Grill 1 m
For grilling flat items, small quanti-
ties, and for browning small round
dishes. Grill with the oven door
closed.
– Grill 2 n
For grilling flat items, large quantities,
and for browning larger dishes. Grill
with the oven door closed.
Oven - use
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