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Main Oven - Fan Cooking
The heat for fan cooking in the main oven is
GB
provided by an element situated at the back of the
oven, around the fan Fan cooking is ideal for large
poultry or joints of meat, reducing cooking times and
often eliminating the need for pre-heating the oven.
It is also ideal for batch cooking where food is
cooked on more than one level, because the forced
circulation of hot air gives an even temperature from
the top to the bottom of the oven.
The operation of the controls is covered on "The
Controls".
See cooking charts for temperatures and shelf
positioning.
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To use the oven proceed as follows:
• The shelves should be evenly spaced. To avoid
unnecessary cleaning, shelves which are not in use
should be removed from the oven.
• Set the main oven control to the required tempera-
ture. Preheating is not normally necessary, but some
foods such as bread, scones and Yorkshire pudding
do benefit from being placed in a hot oven (see
cooking charts).
• Place the food to be cooked in the centre of each
shelf to allow for even air circulation around the food.
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