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12
Multi-function oven modes (Fig. 2.19)
Thaw and serve
This function operates the fan(s) to circulate cold air
only (Fig. 2.20). Make sure the temperature control is
at 0° 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.
Thawing in this way speeds up the process and protects the
food from contamination. 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 thawing.
NOTE: Thaw with the oven door closed and the oven light
OFF.
Large items, such as whole chickens and meat roasts should
not be thawed in this way. We recommend this be carried out
in a refrigerator.
Thawing should not be carried out in a warm oven.
Ensure that dairy foods, meat and poultry are completely
thawed before cooking.
True convection oven
This function operates the fans and the heating
element around them (Fig. 2.21). An even heat is
produced throughout the oven, allowing you to cook
large amounts quickly.
Convection oven cooking is particularly suitable for multi-
rack cooking and is a good ‘all-round’ function. It may be
necessary to reduce the temperature by approximately 20°F
(10°C) for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
To cook on 3 levels, use racks 1, 3 and 5. Use your broiler pan
and rack as an extra level.
Convection broiling
This function operates the fan while the top element
is on. It produces a more even, less erce heat than a
conventional broiler (Fig. 2.22). For best results, place
the food to be grilled on the grid in the pan provided. Thick
pieces of meat or sh are ideal for cooking in this way as the
circulated air reduces the erceness of the heat from the
broiler. The oven door should be kept closed while cooking is
in progress, so saving energy. You will also nd that the food
needs to be watched and turned less than for normal broiling.
Rack levels 5 and 6 should be used depending on the size of
the food being cooked. For best results we recommend that
the grill pan is not located on the uppermost shelf.
Fig. 2.19
Fig. 2.20
Fig. 2.21
Fig. 2.22
ArtNo.280-0016 - MF knob symbols
Convection assisted oven
Conventional
oven
Browning &
broiling element
Base heat Defrost
Convection
oven
Convection
grilling & broiling
Thaw and serve
Fan assisted oven
True
convection
oven
Convection
broiling
Conventional
oven
Browning
element
Warming
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