Table of Contents
Advertisement
VENT BAKE
BAKE
BAKE
PASTRY BAKE
FAN GRILL
FAN GRILL
WARM
DEHYDRATE
DEHYDRATE
42
COOKING GUIDE
VENT BAKE
Distributes heat from upper and lower elements
plus venting
Ideal for:
meringues, yorkshire pudding, and finishing off choux pastry,
croissants and bread.
Vents removes excess moisture from the oven, promoting
z
the gradual development of delicious, savoury flavours.
Gently cooks to gives a succulent and tender result.
z
VENT BAKE
FAN GRILL
Fan circulates intense heat from top elements
VENT BAKE
Ideal for:
whole chicken, beef tenderloin or grilling fish or steak.
Uses the intense heat from the elements for top-browning
z
and the fan to ensure even cooking of foods.
Meat, poultry and vegetables cook beautifully; food is crisp
z
PASTRY BAKE
and brown on the outside while the inside remains moist
and tender.
PASTRY BAKE
FAN BAKE
Oven fan circulates heat from top and bottom
Ideal for:
WARM
single shelf baking that requires less than an hour to cook.
Foods such as muffins, biscuits and cupcakes.
This function will
PREHEAT
WARM
The oven fan circulates hot air from the top outer and the
z
lower elements and distributes it around the oven cavity.
Food cooked tends to brown quickly.
z
for around 8 minutes to 180°C.
Advertisement
Table of Contents
