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Convection Cooking
O
VEN ACCESSORIES TO USE
When using the convection oven the Glass Turntable should be in position and must have the Metal Tray placed on top.
The food is then placed on the Low Rack or directly onto the Metal Tray. Follow your individual recipe guidelines.
Roasting Meat: Glass Turntable, Metal Tray
and Low Rack.
TEMP
USE
°C
40°C
Proving Bread
100°C
Pavlova
110°C
Meringues
120°C
Slow drying Herbs
130°C
Large Rich Fruit Cakes
140°C
To start Rich Fruit Cakes
150°C
(then reduce)
160°C
Gingerbread, Biscuits
170°C
Shortbread, Small Tarts
For best results always place food in a preheated oven.
Donʼt forget that for ease of programming of the most commonly used temperatures, your oven will start at
150°C and count up in 10°C stages to 250°C, then back to 40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
Baking: Glass Turntable, Metal Tray, Low
Rack.
Guideline to Oven Temperatures
TEMP
GAS
°F
MARK
90°F
1/8
200°F
1/4
225°F
1/4
250°F
1/2
275°F
1
300°F
2
325°F
3
When using the oven as a CONVECTION
oven, there is NO MICROWAVE POWER, i.e..
the oven is operating as a conventional oven
and you can use all your standard metal
baking tins and ovenware.
If a very large dish is used that will not turn on
the Turntable then the Roller Ring and
Turntable should be removed, the Low Rack
should be placed directly onto the base of the
oven floor and the food must be carefully
placed on the low rack and turned manually
during cooking.
It is not recommended to cook on more than
one level when using the CONVECTION
oven. When cooking 2 trays of buns etc, cook
in two batches.
TEMP
USE
°C
180°C
Souffle, Victoria Sandwich
190°C
Lemon Meringue Pie, Mince
Pies, Treacle Tarts, Stuffed
Chicken, Roulades
200°C
Choux Pastry, Scones, Bread, 400°F
210°C
Sausage Rolls, Vol-au-Vents, 425°F
220°C
Roast Potatoes, Yorkshires
230°C
Biscuits
240°C
250°C
TEMP
GAS
°F
MARK
350°F
4
375°F
5
6
7
450°F
8-9
475°F
27
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