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To use the oven proceed as follows:
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MAIN OVEN
- FAN COOKING
The heat for fan cooking in the main oven is provided by an element situated at the
back of the oven, around the fan Fan cooking is ideal for large poultry or joints of
meat, reducing cooking times and often eliminating the need for pre-heating the oven.
It is also ideal for batch cooking where food is cooked on more than one level,
because the forced circulation of hot air gives an even temperature from the top to the
bottom of the oven.
The operation of the controls is covered on "The Controls".
See cooking charts for temperatures and shelf positioning.
•
The shelves should be evenly spaced. To avoid unnecessary cleaning, shelves
which are not in use should be removed from the oven.
•
Set the main oven control to the required temperature. Preheating is not normally
necessary, but some foods such as bread, scones and Yorkshire pudding do
benefit from being placed in a hot oven (see cooking charts).
•
Place the food to be cooked in the centre of each shelf to allow for even air
circulation around the food.
WARNING! The oven is
provided with a stop sys-
tem to extract the racks
and prevent them from
coming out of the oven.(1)
As shown in the drawing,
to extract them comple-
tely, simply lift the racks,
holding them on the front
part, and pull (2).
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