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USING THE OVEN/GRILL - MULTI-FUNCTION
Fanned oven guide
•
Some adjustment will have to be
made to conventional cooking tem-
peratures.
•
The table below shows conven-
tional cooking temperatures, fanned
temperatures and gas marks. For op-
timum results using the fanned oven
setting, conventional temperatures
need to be converted to the fanned
oven temperatures.
•
For example and item which would
cook at 180°C will now cook at the
fanned oven temperature of 160°C.
•
This is a high efficiency oven, you
may notice an emission of steam
when the door is opened.
Conventional temp (°C)
100
110
130
140
150
160
180 - 190
200
220
230
250
•
When cooking chilled or frozen foods,
use the recommended cooking times
and temperature on the packaging.
Always make sure the food is piping
hot throughout before serving.
•
There are no zones of heat, and no
flavour transfer when using a fanned
oven - allowing you to cook a greater
variety of foods together.
•
If you are cooking on more than
one shelf, you may need to slightly
increase the cooking time.
•
Always make sure that there is
enough space between dishes, to
allow food to rise, and to air to
circulate.
'A' Efficiency oven
(°C)
100
110
120
130
140
150
160
170
180
190
200
Gas Mark
1/4
1/4
1/2
1
2
3
4 - 5
6
7
8
9
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