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24
OVEN FUNCTIONS
IMPORTANT!
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Depending on your model, you may only have some of these functions.
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Use all the functions with the oven door closed.
upper outer and lower elements
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Heat comes from both the upper and lower elements. The fan is not used in this
function.
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Ideal for cakes and foods that require baking for a long time or at low temperatures.
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This function is not suitable for multi-shelf cooking.
Ideal for moist foods that take a longer time to cook eg rich fruit cake, or bread in
combination with Vent Bake.
upper outer and lower elements with additional venting
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Heat is produced by the upper and lower elements and additional oven venting is used
to remove excess moisture, reducing the formation of steam and condensation.
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Vented baking allows the moisture content of the oven to be reduced, without
compromising the temperature.
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The venting system results in gentle air movement without the need to use a fan.
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It provides gentle browning without the `drying out’ effect of a fan.
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Reducing the formation of condensation means it is perfect way to slow cook meat
dishes.
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You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the
cooking process and then benefit from a drier finish (such as bread).
Ideal for foods such as:
- meringues, pavlova
- Yorkshire pudding
- finishing off choux pastry, croissants, breads
- slow cooked meat dishes
- poached foods (fish, chicken)
- dishes where initial crisping of the outside is desired (eg pork belly)
Bake
Vent Bake
(some models only)
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