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VENT BAKE
BAKE
PASTRY BAKE
BAKE
FAN GRILL
WARM
FAN GRILL
DEHYDRATE
DEHYDRATE
42
COOKING GUIDE
VENT BAKE
Distributes heat from upper and lower elements
plus venting
Ideal for:
single shelf baking such as meringues, yorkshire pudding, and
finishing off choux pastry, croissants and bread.
This function will preheat for around 8 minutes to 355°F (180°C).
Vents removes excess moisture from the oven, promoting
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the gradual development of delicious, savoury flavours.
Gently cooks to gives a succulent and tender result.
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VENT BAKE
AERO BROIL
Fan circulates intense heat from top elements
VENT BAKE
Ideal for:
whole chicken, beef tenderloin or broiling fish or steak.
Uses the intense heat from the elements for top-browning
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and the fan to ensure even cooking of foods.
Meat, poultry and vegetables cook beautifully; food is crisp
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PASTRY BAKE
and brown on the outside while the inside remains moist
and tender.
PASTRY BAKE
AERO BAKE
Oven fan circulates air from top and bottom
Ideal for:
WARM
single shelf baking that requires less than an hour to cook.
Foods such as muffins, biscuits and cupcakes.
The oven fan circulates hot air from the top outer and the
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lower elements and distributes it around the oven cavity.
WARM
Food cooked tends to brown quickly.
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