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Using the Conventional Oven
When using this setting, heat comes from both the top
and bottom elements. This allows you to cook in a
single level and is particularly suitable for dishes
which require extra base browning such as pizzas,
quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
This form of cooking gives you the opportunity to
cook without the fan in operation.
The oven has fourteen shelf levels, and is supplied
with two shelves. It is important that these shelves are
correctly positioned as shown in the diagram.
How to Use the
Conventional Oven
1. Turn the oven function control knob to
2. Turn the thermostat control to the required
temperature.
THINGS TO NOTE
The oven light will come on when the oven
function control knob is set.
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show how the temperature is
being maintained.
Top oven element only
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastry or cooking pizza.
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven is vented to allow
some of this steam to escape. However, always stand
back from the cooker when opening the oven door to
allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense
and produce water droplets. This is quite normal and
is not caused by a fault on the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
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