The Conventional Oven; Uses Of The Conventional Oven; Selecting The Conventional Oven; Things To Note - Tricity Bendix SURREY Operating And Installation Instructions

THE CONVENTIONAL OVEN

USES OF THE CONVENTIONAL OVEN

This function uses the top and lower elements to give single level cooking. This 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. This form of cooking gives you the oppurtunity to cook
without the fan in operation.

SELECTING THE CONVENTIONAL OVEN

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Turn the selector to Conventional Oven.
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Turn the oven temperature control to the
required setting.

THINGS TO NOTE

1. The oven indicator neon will glow until the oven
has reached the desired temperature and then
go OUT. It will then cycle ON and OFF showing
that the oven temperature is being maintained.
2. The internal oven light operates when the
selector is set. If an automatic programme is set,
the oven light will come on when the cook time
begins.
3. The cooling fan for the controls will operate after
a short time and may run on after the controls
are switched off until the appliance has cooled.
See page 15 for more details on the cooling fan.
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HINTS AND TIPS

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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.
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The material and finish of the baking trays and
dishes used will
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.
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Always place dishes centrally on the shelf to
ensure even browning.
affect base browning.