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13
Convection assisted oven
This function operates the fans, circulating air heated
by the elements at the top and the base of the oven
(Fig. 2.23). The combination of fan and conventional
cooking (top and base heat) makes this function ideal for
cooking large items that need thorough cooking, such as a
large meat roast. It is also possible to bake on two racks at
one time using racks 2 & 3, although they will need to be
changed 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 oven (Top and Base Heat)
This function combines the heat from the top and
base elements (Fig. 2.24). It is particularly suitable for
roasting and baking pastry, cakes and biscuits. Food
cooked on the top rack will brown and crisp faster than on
the lower rack, because the heat is greater at the top of the
oven than at the base, as in ‘fan assisted oven’ function.
Similar items being cooked will need to be changed around
for even cooking (use racks 2 & 3). This also means that foods
requiring dierent temperatures can be cooked together,
using the cooler zone in the lower half of the oven and hotter
area to the top.
Browning element
This function uses the element in the top of the oven
only (Fig. 2.25). It is a useful function for the
browning or nishing of pasta dishes, vegetables in
sauce and lasagna, the item to be browned being already hot
before switching to the top element.
Warming
This function uses the base element only (Fig. 2.26).
It will crisp up your pizza or quiche base or nish o
cooking the base of a pastry case on a lower rack. 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 Warming functions are useful additions
to your oven, giving you exibility to nish o items to
perfection. With use, you will soon realize how these
functions can combine to extend your cooking skills.
Fig. 2.23
Fig. 2.24
Fig. 2.25
Fig. 2.26
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