Bottom Main Oven - Kenwood CK 230 FS Instructions For Use Manual

With electric double oven
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Attention: the oven door becomes
very hot during operation.
Keep children away.
Turn the selector knob (fig. 5.1) to the
required function.
OFF - as per fig. 5.1
The oven light is switched on.
The fan operates without the
heating element, this function
can be used for defrosting.
The oven light is switched on.
The oven temperature can be set
between 50°C - 250°C.
The set temperature has been
reached when the temperature
indicator light goes out.
Several different meals may be
cooked simultaneously on various
shelves, as the heated air circu-
lates evenly throughout the oven.
The hot air system cooks more
quickly than conventional static
system, therefore the tempera-
ture should be set 15°C - 20°C
below the values recommended
in your recipe books.
The oven door may be opened
briefly while cooking as any heat
losses are quickly recovered
when the door is closed.
The door is hot, use the handle.
During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements inside the oven.
Fan cooking is more economical and quick-
er than cooking in a conventional oven.
The moving hot air surrounds the food and
penetrates it more quickly than in a conven-
tional oven.
The oven can be filled with different dishes
all requiring the same cooking temperature.
Subtract 10 minutes per hour for every dish
requiring a cooking time of more than 1 hour
and reduce the heat by 10-20°C; the hotter
the oven, the more the temperature can be
Generally, there is no need to pre-heat the
oven, but it is advisable to pre-heat for
about 5 minutes to ensure the best results;
use the indicator light as a guide, it goes out
when the set temperature is reached.
Fan cooking is ideal for gelatine based dish-
es and softening ice cream - a microwave
oven is much too strong for these dishes.
Cooking yeast based dishes is also speed-
ed up this way. If the oven door has been
opened, the oven quickly regains its tem-
perature once the door is closed.
Fig. 5.1


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