User Guide

22
OVEN MODES
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Intense radiant heat is delivered from the top cavity area.
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Preheating is not essential although some people prefer to allow the element
to heat for a few minutes before they place food under the broil element.
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The most suitable mode for ‘finishing off’ many meals, for example browning
the top of potato gratin and frittata.
Ideal for toasting bread or for top browning to ‘finish off dishes’.
BROIL
TRUE CONVECTION
(some models only)
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By using the central rear heating element and fan, hot air is blown into the cavity,
providing a consistent temperature at all levels, making it perfect for multi-shelf cooking.
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Trays of cookies cooked on different shelves are crisp on the outside and chewy in
the middle.
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Meat and poultry are deliciously browned and sizzling while remaining juicy and tender.
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Casseroles are cooked to perfection and reheating is quick and efficient.
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When multi-shelf cooking it is important to leave a gap between trays
(eg use shelves 2 & 4) to allow the air to move freely. This enables the browning
of foods on the lower tray.
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If converting a recipe from BAKE to TRUE CONVECTION, we recommend that you
decrease the bake time or decrease the temperature by approximately 70°F / 20°C.
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For items with longer bake times (eg over an hour) it may be necessary to decrease
both time and temperature.
Ideal for multi-shelf cooking of foods such as meat, casseroles, cookies, English scones,
muffins and cupcakes.