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Fan plus Y
This system works by the circulation of
heated air.
A fan situated in the back wall of the
oven draws in the air, heats it over a
ring element and blows it back into the
oven cavity through the carefully
spaced openings in the back panel.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be
necessary for foods which cook in less
than 20 minutes and for foods such as
puff pastry and yeast mixtures where
instant heat is required to make them
rise quickly.
When using Fan plus, you can bake
and roast on different levels at the same
time.
Lower temperatures can be used than
with Conventional top and bottom
heating, as the Fan plus system
circulates the heated air throughout the
oven.
Auto roast E
The oven heats initially to a high
temperature (230 °C) which seals the
meat to keep it succulent and tasty.
As soon as this temperature has been
reached, the oven temperature
automatically drops back down to the
pre-selected setting.
Intensive bake F
This method combines Fan plus with
Bottom heat. It is particularly useful for
dishes that require a moist topping and
crisp base like pizza and quiche
lorraine.
Conventional (top and bottom
heat) CB
With the conventional method of
heating, radiant heat is directed onto
the food from above and below. It is
useful where a fairly long cooking time
is required and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
Description of the oven systems
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