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CONVENTIONAL OVEN
This function uses the top and lower elements to give
single level cooking. This is particularly suitable for
dishes which require extra base browning such as
pizzas, quiches and flans. Gratins, lasagnes and
hotpots which require extra top browning also cook
well in the conventional oven. This form of cooking
gives you the opportunity to cook without the fan in
operation.
HINTS AND TIPS
CONVENTIONAL OVEN
The middle shelf position allows for the best heat
TEMPERATURE SELECTION 50 C - 250 C
distribution. To increase base browning simply lower
PRE-SET TEMPERATURE 200 C
the shelf position. To increase top browning, raise
the shelf position.
The material and finish of the baking traus 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 given
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.
For faster preheating use the fan oven function to
preheat the oven until the oven indicator neon goes
out, then swich the selector to the conventional oven
setting.
Single level cooking gives best results. If you require
more than one level cooking use the fan or zoned
oven functions.
DEFROST COLD FAN
The defrosting function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defristing takes
place.
This function is particularly suitable for delicate
food which could be damaged by heat, e.g. cream
filled gateaux, iced cakes, pastries, bread and other
yeast products.
Care must always be taken when henadling foods in
the home. Always follow the basic rules of food
DEFROST COLD FAN
hygiene to prevent bacterial growth and cross
NO TEMPERATURE SELECTION
contamination when defrosting, preparing, cooking,
cooling and freezing foods.
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