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Description of the oven systems
D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven, enabling
approx. 20° C lower temperatures to be
used than with the Conventional heat-
ing system.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be necess-
ary for foods which cook in less than 20
minutes and for foods such as puff
pastry and yeast mixtures where in-
stant heat is required to make them rise
quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
24
With the conventional method of heat-
ing, radiant heat is directed onto the
food from above and below. It is useful
where a fairly long cooking time is re-
quired and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
E
The oven heats initially to a high tem-
perature (230 °C) which seals the meat
to keep it succulent and tasty. As soon
as this temperature has been reached,
the oven temperature automatically
drops back down to the pre-selected
setting.
A
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