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The Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook on a
single level and is particularly suitable for dishes
which require extra base browning such as quiches
and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
This form of cooking gives you the opportunity to
cook without the fan in operation.
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How to Use the
Conventional Oven
1. Switch the oven ON.
2. Select the Conventional Oven Function by pressing
the Oven Function control button until the pilot light
to the left of symbol
comes on.
Bottom oven element only
This function is particularly useful when blind-baking
pastry. It may also be used to finish off quiches or
flans to ensure the base pastry is cooked through.
Pre-set temperature is 250
°C.
THINGS TO NOTE
During cooking, the cooling fan will operate in the
same way as described for the fan oven function.
CONVENTIONAL OVEN FUNCTION SYMBOL
PRE-SET TEMPERATURE: 200°C
TEMPERATURE SELECTION: 50°C - 250°C
Hints and Tips
i
The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise the
shelf position.
The material and finish of the baking trays and
dishes used will affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning, while oven glassware, shiny aluminium or
polished steel trays reflect the heat away and give less
base browning.
Always place dishes centrally on the shelf to ensure
even browning.
Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
Do not place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage will
occur.
For faster preheating use the Fast Heat-Up Function.
Single level cooking gives best results. If you require
more than one level cooking use the fan oven
function.