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The air inside the oven is heated by the element around
the fan situated behind the back panel. The fan circulates
hot air to maintain an even temperature inside the oven.
The advantages of cooking with this function are:
l
Faster Preheating
As the fan oven quickly reaches temperature, it is not
usually necessary to preheat the oven although you
may find that you need to allow an extra 5-7 minutes
on cooking times. For recipes which require higher
temperatures, best results are achieved if the oven
is preheated first, e.g. bread, pastries, scones,
souffles, etc.
l Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in the
cooking chart. Remember to reduce temperatures by
about 20-25°C for your own recipes which use
conventional cooking.
l Even Heating for Baking
The fan oven has uniform heating on all runner
positions. This means that batches of the same food
can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
than the lower one.
This is quite usual. There is no mixing of flavours
between dishes.
How to Use the Fan Oven
1. Turn the oven function control knob to .
2. Turn the thermostat control to the required temperatu-
re.
THINGS TO NOTE
l
The oven light will come on when the oven function
control knob is set.
l
The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
and off to show that the temperature is being
maintained.
Using the Fan Oven
F
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Cooking Chart
Food Thermostat Runner Time
Position
Biscuits, cookies 2 trays 160-190 1-3 18-25 min.
Bread, yeast doughs 2 trays 170-200 1-3 35-45 min.
Cakes, Victoria sandwich 2 trays 160-170 1-3 20-28 min.
Choux pastry, eclairs 2 trays 170-200 1-3 30-35 min.
Fruit pies, plate tarts, crumbles 2 trays 170-200 1-3 50-65 min.
Meringues 2 trays 70-90 1-3 90-150 min.
Puff pastry, vol au vents 2 trays 200-230 1-3 20-35 min.
Scones 2 trays 200-210 1-3 8-12 min.