Oven Functions - John Lewis JLFSMC607 Instruction Manual

Oven functions

When using any of the functions
in the main or auxiliary oven
(except grilling) it is always
recommended that you pre-heat
the oven.
Static (main - auxiliary)
As the heat comes from above and below at
the same time, this system is particularly
suitable for certain types of food.
Traditional cooking, also known as static or
thermal radiation cooking, is suitable for
cooking just one dish at a time. Perfect for all
types of roasts, bread and cakes and in any
case particularly suitable for fatty meats such
as goose and duck.
Grill (main - auxiliary)
The heat coming from the grill element gives
perfect grilling results, especially for thin and
medium thickness meat and, in combination
with the rotisserie (when present), it allows
the food to be browned evenly at the end of
cooking.
Perfect for sausages, ribs and bacon.
This function enables large quantities of
food, particularly meat, to be grilled evenly.
Small grill (auxiliary)
Using only the heat released from the
central element, this function enables small
portions of meat and fish to be grilled for
making kebabs, toasted sandwiches and all
types of grilled vegetable side dishes.
Fan-assisted grill (main)
The air produced by the fan softens the
strong heatwave generated by the grill, giving
perfect grilling even with very thick foods.
Perfect for large cuts of meat (e.g. shin of
pork).
Fan-assisted bottom
(main)
The combination of the fan with just the
lower heating element allows cooking to be
completed more rapidly. This system is
recommended for sterilising or for finishing
off the cooking of foods which are already
well-cooked on the surface, but not inside,
which therefore need a little more heat.
Perfect for any type of food.
Bottom (main - auxiliary)
The heat coming solely from the bottom
makes it possible to complete the cooking of
foods that require a greater basic
temperature, without affecting their
browning. Perfect for cakes, pies, tarts and
pizzas.
10