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 the
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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 (eg use shelves
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2 & 4) 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 CONVECTION, we recommend that you
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decrease 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 of foods such as meat, casseroles, cookies, English scones,
muffins and cupcakes.
Intense radiant heat is delivered from the top cavity area.
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Preheating is not essential although some people prefer to allow the element to heat for
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a few minutes before they place food under the broil element.
The most suitable mode for 'finishing off' many meals, for example browning the top of
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potato gratin and frittata.
Ideal for toasting bread or for top browning to 'finish off dishes'.
22
OVEN MODES
TRUE CONVECTION
(some models only)
BROIL