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fan and rear element
By using the central rear heating element and fan, hot air is blown into the cavity,
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providing a consistent temperature at all levels, making it perfect for multi-shelf cooking.
Trays of cookies cooked on different shelves are crisp on the outside and chewy in
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the middle.
Meat and poultry are deliciously browned and sizzling while remaining juicy and tender.
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Casseroles are cooked to perfection and reheating is quick and efficient.
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When multi-shelf cooking it is important to leave a gap between trays
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(eg use shelves 3 & 5) to allow the air to move freely. This enables the browning
of foods on the lower tray.
If converting a recipe from BAKE to TRUE CONV, we recommend that you decrease
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the bake time or decrease the temperature by approximately 70°F / 20°C.
For items with longer bake times (eg over an hour) it may be necessary to decrease
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both time and temperature.
Ideal for multi-shelf cooking, cookies, English scones, muffins and cupcakes.
VENT BAKE
FAN FORCED
upper inner element
Intense radiant heat is delivered from the inner top element.
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Preheating is not essential although some people prefer to allow the element
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to heat for a few minutes before they place food under the broil element.
The most suitable function for 'finishing off' many meals, for example browning
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the top of potato gratin and frittata.
Ideal for toasting bread or for top browning to 'finish off dishes'.
10
OVEN FUNCTIONS
FAN GRILL
TRUE CONV
ROAST
FAN BAKE
BROIL
PASTRY BAKE
CLASSIC BAKE
FAN FORCED
GRILL
PASTRY BAKE
CLASSIC BAKE
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