Use and Care Guide

11
large items that need thorough cooking, such as a large meat
roast.
It is also possible to bake on two shelves at one time,
although they will need to be swapped over during the
cooking time, as the heat at the top of the oven is greater
than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
Conventional (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster
than on the lower shelf, because the heat is greater at the
top of the oven than at the base, as in ‘Fan Assisted’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning element
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
shepherds pie and lasagne, the item to be browned being
already hot before switching to the top element.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. It is also a
gentle heat, good for slow cooking of casseroles in the
middle of the oven or for plate warming.
The Browning and Base heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.
Convection oven
The right-hand oven is a convection oven that circulates hot
air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a convection
oven are generally lower than a conventional oven. It may be
necessary to reduce the temperature by approximately
25 °F/10°C for recipes previously cooked in a conventional
oven.
NOTE: Please remember that all ranges vary so temperatures
in your new ovens may dier to those in your previous range.
7-mode multi-function oven
settings
Defrost
This function operates the fan to circulate cold air
only. Make sure the temperature control is OFF and
that no heat is applied. This enables small items such
as desserts, cream cakes and pieces of meat, sh and poultry
to be defrosted.
Defrosting in this way speeds up the process and protects the
food. Pieces of meat, sh and poultry should be placed on a
rack, over a tray to catch any drips. Be sure to wash the rack
and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be
defrosted in this way. We recommend this be carried out in a
refrigerator.
Defrosting should not be carried out in a warm oven or when
an adjoining oven is in use or still warm.
Make sure that dairy foods, meat and poultry are completely
defrosted before cooking.
Convection
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Convection cooking is particularly suitable for batch baking
on several shelves at one time and is a good ‘all-round’
function. It may be necessary to reduce the temperature by
approximately 25 °F/10°C for recipes previously cooked in a
conventional oven.
Convection broiling
This function operates the fan whilst the top element
is on. It produces a more even, less erce heat than
convection broiling. For best results, place the food to
be broiled, on a grid over a roasting tin, which should be
smaller than a convection broiling pan. This allows greater air
circulation. Thick pieces of meat or sh are ideal for
convection broiling, as the circulated air reduces the
erceness of the heat from the broiler chamber.
The oven door should be kept closed while convection
broiling is in progress, saving energy.
You will also nd that the food needs to be watched and
turned less. Preheat this function before cooking.
For best results we recommend that the broiling pan is not
located on the uppermost shelf.
Fan assisted
This function operates the fan, circulating air heated
by the elements at the top and the base of the oven.
The combination of fan and conventional cooking
(top and base heat) makes this function ideal for cooking