Belling 487 Installation And User Instructions Manual page 24

Oven Positions
24
Fan Cooking
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, pre-heating the oven
is often unnecessary. However, foods such as bread, scones
Yorkshire pudding, do benefit from being placed in a pre-heated
oven.
The charts are a guide only, giving approximate cooking temperatures and
times. To suit personal taste and requirements, it may be necessary to
increase or decrease temperatures by 10°C.
Because the fan oven cooks so efficiently, we recommend that
when cooking any recipes not designed for a fan oven, you reduce
the temperature by about 25°C and the time by about 10 minutes in
the hour. If large quantities are being cooked it will be necessary to
increase the cooking time somewhat to compensate for the extra
oven load.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending on
the type and quantity of food being cooked.
It should be noted that at the end of a cooking period there may be a
momentary puff of steam when the oven door is opened, this will disperse
in a few seconds and is a perfectly normal characteristic of an oven with a
good door seal.
Since the distribution of heat in the fan oven is very even, most
foods will cook satisfactorily on any shelf position, but the shelves
should be evenly spaced:
To ensure even circulation do not use meat pans larger than 390 x
300mm (15ins x 12ins) and baking trays no larger than 330 x
255mm (13ins x 10ins), these should be positioned centrally on the
oven shelf.
– Do not fit shelves upside down.
– Never use more than 3 shelves in the oven as air circulation will be
restricted.
– Food or cooking utensils should not be placed on the floor of the
oven.
To avoid unnecessary cleaning, rod shelves which are not in use should be
removed from the oven.