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Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the base of
the oven. The combination of fan and conventional
cooking (top and base heat) makes this function ideal
for cooking large items that need thorough cooking,
such as a large meat roast. It is also possible to bake
on two shelves at one time, although they will need
to be swapped over during the cooking time, as the
heat at the top of the oven is greater than at the base,
when using this function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.
Conventional oven (top and base
heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits. Food cooked
on the top shelf will brown and crisp faster than on
the lower shelf, because the heat is greater at the top
of the oven than at the base, as in ‘Fan assisted oven’
function. Similar items being cooked will need to be
swapped around for even cooking. This means that
foods requiring diff erent temperatures can be cooked
together, using the cooler zone in the lower half of
the oven and hotter area to the top.
Browning element
This function uses the element in the top of the
oven only. It is a useful function for the browning or
fi nishing of pasta dishes, vegetables in sauce and
lasagne, the item to be browned being already hot
before switching to the top element.
Base heat
This function uses the base element only. It
will crisp up your pizza or quiche base or fi nish off
cooking the base of a pastry case on a lower shelf.
It is also a gentle heat, good for slow cooking of
casseroles in the middle of the oven or for plate
warming.
The Browning and Base heat functions are useful
additions to your oven, giving you fl exibility to fi nish
off items to perfection. With use, you will soon realise
how these functions can combine to extend your
cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than a non-fanned
oven.
The Main Oven shelve
the shelf guard should be at the back pointing upwards
As well as the fl at shelves some models are supplied
with a drop shelf. The drop shelf increases the
possibilities for oven shelf spacing.
The oven shelves can be easily removed and refi tted.
Pull the shelf forward
until the back of the shelf
is stopped by the shelf
stop bumps in the oven
sides.
Lift up the front of the
shelf so the back of the
shelf will pass under the
shelf stop and then pull
the shelf forward.