Progress PBN 1110 User Manual page 9

Top and bottom oven element
- The heat is best distributed around the
middle shelf height. If the underside of the
food should be more strongly browned,
simply use a lower shelf height. If you
want the top to brown more intensely,
place the shelf in a higher position.
- The material and finish of the baking tray
and dishes used affect base browning.
Enamelled, dark, heavy or uncoated
moulds and cooking appliances enable
stronger browning on the underside,
whilst moulds made of glass or glazed
aluminium or polished steel trays reflect
the heat and therefore only permit
moderate browning.
- Always place dishes centrally on the
shelf to ensure even browning.
- Place the dish on an appropriately sized
oven tray so that juices do not overflow
onto the bottom of the oven. This also
saves the effort of cleaning.
- Never place dishes, jars or oven trays
directly on the bottom of the oven as this
becomes very hot and could lead to
damage. On this setting, the heat from
the heating elements is generated above
and below. Therefore you only need one
shelf for this cooking method. This is
especially suitable for dishes that must
also be browned on the bottom, for
example, quiches and pies.
Gratins, lasagne and other grilled dishes
which are especially intended to be
browned from above can also be cooked in
this way.
So use heat from above and below:
1. Turn the oven controller to the function
you want .
2. Turn the temperature control to the
temperature you want.
Bottom oven element
This function is especially useful when
blind-baking pastry. It can also be used for
quiches or pies which have to have the
pastry base baked through first.
The temperature controller's lamp
lights up until the correct temperature
is reached. It then cycles on and off to
indicate that the temperature is being
maintained.
Top oven element
Use this function to brown off cooked
dishes, such as lasagnes or cauliflower
cheese.
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