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23
COOKING GUIDE
REHEATING
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Use Bake, Fan Bake or Vent Bake (some models only) to reheat food.
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Bake and Vent Bake (some models only) are particularly good for reheating pastry
based items, as the base heat will help re-crisp the pastry case.
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Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
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Once hot, use the Warm function (some models only) to keep the food warm.
Never reheat a food more than once.
Drip Channel
Any condensation that is formed during the cooking process will collect in the drip
channel. This can be wiped out using a sponge once the oven has cooled.
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