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Using the Lower Oven (Conventional)
The Lower Oven can be used for conventional
cookings or grilling. The Lower oven works
independently of the Main Oven.
How to Use
the Conventional Oven
When using this setting, heat comes from both
the top and bottom elements. This allows you to
cook in a single level and is particularly suitable
for dishes which require extra base browning
such as pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require
extra top browning also cook well in the
conventional oven.
F
Turn the Lower Oven control knob to the
required temperature.
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 temperatu-
re is being maintained.
Top oven element only
This function is suitable for finishing cooked
dishes, eg; lasagne, shepherds pie, cauliflower
cheese etc.
Bottom oven element only
This function is particularly useful when blind-
baking pastry or cooking pizza. It may also be
used to finish off quiches or flans to ensure the
base pastry is cooked through.
The Cooling Fan
The cooling fan will operate continually during
cooking. It may run on after the oven is
switched off to keep the controls cool. This is
quite normal.
NOTE
The action of the cooling fan will depend on how
long the oven has been used and at what tempe-
rature. It may not switch in at all at lower tempe-
rature settings nor run on where the oven has
only been used for a short time.
Hints and Tips
i
There should always be at least 2.5 cm (1") between
the top of the food and the heating element. This
gives the best cooking results and allows room for
yeast mixtures to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread etc.,
place the tins or baking trays centrally below
element.
Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish
to allow for maximum circulation.
Stand dishes on suitable sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
The material and finish of the baking tray and
dishes will affect the degree of base browning of the
food. Enamelware, dark, heavy or non-stick utensils
increase base browning. Shiny aluminium or
polished steel trays reflect the heat away and give
less base browning.
DO NOT use the grill pan or meat tin as a baking
tray as this will increase base browning of the food.
Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.
For economy, leave the door open for the shortest
possible time, particularly when placing food into a
preheated oven.