Hoover HPO 858 User Instructions And Installation Information page 10

- ALL COOKING SHOULD BE CARRIED OUT WITH THE DOOR CLOSED -
• NATURAL CONVECTION - Both top and bottom heating elements are in use. This method is
ideal for all traditional roasting and baking. When cooking red meat, roast beef, leg of lamb, game,
bread or foil wrapped foods.
• FAN ASSISTED COOKING - Both top and bottom heating elements are used in conjunction
with the fan, which circulates hot air throughout the oven. We recommend this method for
poultry, pastries, fish and vegetables. By using this method better heat penetration is achieved and
cooking and preheating times are also reduced. The fan cooking option allows you to cook
different foods together at different positions in the oven all at the same time, providing even
heat distribution but without the risk of mingling tastes and smells. When cooking different
foods at the same time allow a further 10 minutes.
• BOTTOM HEAT - Using the lower element. Ideal for cooking all pastry based dishes. Use this for
flans, quiches, tarts, pâté and any cooking that needs more heat and radiation from below.
• BOTTOM HEAT + FAN - The combination of the bottom heating element and fan is ideal for fruit
flans, tarts, quiches and pastries. It prevents food from becoming too dry and encourages bread
dough to rise. Place the shelf in the bottom position in the oven.
• FAN COOKING - Both top and bottom heating elements are used in conjunction with the circular
heating element, which circulates hot air throughout the oven. Its definition is the same as that of the
Fan Cooking method.
• GRILL : using the top heating element. Success is guaranteed for mixed grills, kebabs and
gratin dishes. The grill should be pre-heated to a high temperature for 5 minutes. White meats
should always be placed at some distance from the grill element, the cooking time is slightly longer
but the meat will be more succulent. Red meat and fish fillets can be placed directly onto the shelf
with the drip tray placed beneath on lower shelf position.
• GRILL + FAN : The top heating element is used in conjunction with the fan which circulates the
hot air around the oven. Pre heating is recommended for red meats but is not necessary for white
meats. Grilling is ideal for cooking thicker food items such as pork or poultry. Food to be grilled
should be placed directly at the centre of the middle shelf. By sliding the driptray underneath the
shelf it will ensure that any juices are collected. For best results always make sure that the food is
not too close to the grill element and turn the food over half way through the cooking time.
• TURNSPIT : During this phase both the top oven element and rotisserie are in use. The rotisserie
is best for medium sized pieces of meat. To cook larger joints of meat turn the oven to the turbo
grill position. The rotisserie is programmed to continue rotating for approximately five minutes
after cooking, making full use of the residual oven heat. No pre-heating is required for rotisserie
cooking.
• TURNSPIT + FAN : the advantage of using the top oven element at the same time as the fan and
rotisserie is that the food is evenly cooked, preventing it from becoming dry and tasteless.
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