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USES OF THE FAN OVEN
The oven is heated by an element around the fan situated behind the back panel. The fan draws air from the oven
and the element heats the air which circulates in the oven via the vents in the back panel. The advantages of fan
oven cooking are:
PREHEATING
The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without
preheating however, you may find you need to add an extra 5 – 10 minutes on the recommended cooking times.
For recipes needing high temperatures, e.g. bread, pastries, scones, soufflés etc., best results are achieved if the
oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the
oven first.
COOKING TEMPERATURES
Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperature
recommended in the oven cooking chart. As a guide reduce temperatures by about 20°C - 25°C for your own
recipes, using a conventional oven.
BATCH BAKING
The fan oven cooks evenly on all shelf levels, especially useful when batch baking.
SELECTING THE FAN OVEN
· Turn the main oven temperature control to the
required setting.
THINGS TO NOTE
1. The indicator neon will glow. It may turn ON and
OFF during use to show that the setting is being
maintained.
2. The interior oven light will come ON when the
main oven control is turned.
3. The cooling fan for the controls may switch in after
a time.
TO FIT THE MAIN OVEN SHELVES
The shelves should be fitted with the straight rods
uppermost on the frame and the forms towards the
back of the oven. If not fitted correctly the anti-tilt
and safety stop mechanism will be affected.
THE MAIN FAN OVEN