The Conventional Oven - Firenzi FSS 600 Instruction Booklet

The Conventional Oven

When using this setting, heat comes from both the top
and bottom elements. This allows you to cook on a single
level and is particularly suitable for dishes which require
extra base browning such as quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
How to use the conventional
oven
1. Turn the oven function control knob to the required
cooking function (
2. Turn the thermostat control knob to the required tem-
perature.
Top oven element only
This function is suitable for finishing cooked dishes, e.g.
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastry. It may also be used to finish off quiches or flans
to ensure the base pastry is cooked through.
THINGS TO NOTE
• The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
and off to show the temperature is being maintained.
Hints and Tips
- The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise the
shelf position.
- The material and finish of the baking trays and dishes
used will affect base browning. Enamelware, dark,
heavy or non-stick utensils increase base browning,
while oven glassware, shiny aluminium or polished
steel trays reflect the heat away and give less base
browning.
- Always place dishes centrally on the shelf to ensure
even browning.
- Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
- Do not place dishes, tins or baking trays directly on
the oven base as it becomes very hot and damage
will occur.
).
Cooking Chart
The oven temperatures are intended as a guide only. It
may be necessary to increase or decrease the
temperatures by 10 °C to suit individual preferences and
requirements.
NOTE: Shelf positions are counted from bottom of the
oven.
Food
Biscuits
Bread
Casseroles
Cakes:
- Small and queen
- Sponges
- Madeira
- Rich Fruit
- Christmas
- Meringues
Fish
Fruit Pies and Crumbles
Milk Puddings
Pastry:
- Choux
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- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches/Flans
Scones
Roasting:
- Meat & Poultry
Shelf Cooking
Position Temp (°C)
2 - 3 180-190
2 210-220
2 150-180
2 170-180
2 180-190
2 160-170
2 150-160
1 - 2 130-140
2 100-110
2 170-190
2 190-200
2 130-140
2 - 3 160-170
2 190-200
1 - 2 190-200
1 - 2 190-200
2 230
2 180-200
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