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MAXI BROIL
MAXI BROIL
TRUE CONVECTION
TRUE CONVECTION
CLASSIC BAKE
CLASSIC BAKE
BAKE
CONVECTION BAKE
DEHYDRATE
BAKE
BAKE
COOKING GUIDE
SLOW COOK
fan plus rear element
Ideal for:
slow-cooked dishes such as casseroles, stews and braises.
The fan circulates heat from the rear element to gently
z
cook food.
This function has low energy consumption.
z
The oven does not need preheating.
z
CONVECTION BAKE
CONVECTION BAKE
CLASSIC BAKE
lower element
Ideal for:
dishes that require delicate baking and have a pastry base, like
custard tarts, pies, quiches and cheesecake.
Heat comes from the lower element only.
z
This is the traditional baking function, suitable for recipes
z
that were developed in conventional ovens
DEHYDRATE
DEHYDRATE
Bake using only one shelf at a time.
z
CONVECTION BROIL
AIR FRY
fan plus outer and inner elements
Ideal for:
food cooked from frozen, or battered and crumbed food that
would usually be deep fried.
Replicates the conditions used in an air fryer.
z
A healthier way of frying which crisps food while using less
z
oil. For best results, coat food with 1-2 tablespoons of oil.
PASTRY BAKE
For pre-packaged food: if the manufacturer's cooking
z
advice suggests using a function that isn't fan-based,
decrease temperature by 20 °C (70°F)
Single shelf cooking: cook in the upper part of the oven,
z
but not at the highest shelf position.
WARM
CONVECTION BROIL
CONVECTION BROIL
PASTRY BAKE
PASTRY BAKE
WARM
WARM
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