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Function
To thaw small items in the oven
Thaw & serve
without heat
A full cooking function, even heat
Convection oven
throughout, great for baking
Broiling meat and fish with the door
Convection broiling
closed
A full cooking function good for roasting
Fan assisted
and baking
A full cooking function for roasting
Conventional oven
and baking in the lower half of the
oven
To brown and crisp cheese topped
Browning element
dishes
To crisp up the bases of quiche, pizza
Warming
or pastry
Self Cleaning
To burn any cooking residue to ash
Fig.2-13
Function selector
Fig.2-14
Use
Table 2-1
ArtNo.272-0017
90 Aga Professional - MF oven controls
Temperature selector
The browning element and warming can be used in the
latter part of the cooking process to ne-tune the results to
your particular requirements.
Use convection broiling for all your broiling needs and thaw
and serve to safely thaw small items of frozen food.
Table 2-1 gives a summary of the multi-function modes.
The multi-function oven has many varied uses. We suggest
you keep a careful eye on your cooking until you are familiar
with each function. Remember, not all functions will be
suitable for all food types.
Please remember that all ranges vary – temperatures in your
new ovens may di er to those in your previous range.
Operating the Oven
The multi-function oven has two controls: a function selector
and a temperature setting knob (Fig.2-13).
Turn the function selector control to a cooking function.
Fig.2-14 shows the control set for conventional oven
cooking.
Turn the oven temperature knob to the temperature you
need. The oven heating light will glow until the oven has
reached the temperature you selected. It will then cycle on
and o during cooking as the oven maintains the selected
temperature (Fig.2-15).
Multi-function Oven Modes
Thaw and Serve
This function operates the fan(s) to circulate cold air
only (Fig.2-17). No heat is applied. This enables small
items such as desserts, cream cakes and pieces of
meat, sh and poultry to be defrosted.
Fig.2-15
Thawing in this way speeds up the process and protects the
food from contamination. Pieces of meat, sh and poultry
should be placed on a rack, over a tray to catch any drips. Be
sure to wash the rack and tray after thawing.
Note: Thaw with the oven door closed and the oven light OFF.
Large items, such as whole chickens and meat roasts should
not be thawed in this way. We recommend this be carried out
in a refrigerator.
Thawing should not be carried out in a warm oven.
Ensure that dairy foods, meat and poultry are completely
thawed before cooking.
8
(Fig.2-16)
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