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21
CONVENTIONAL OVEN
In this traditional mode, oven heat is provided from the top and lower oven compartment and is
most suitable when cooking on a single shelf. For best results, arrange the shelves so the top of
the food is near the centre of the oven.
If cooking on more than one shelf, always preheat the oven and position the pans to allow as
much free circulation of heat as possible.
Depending on the food, you may need to rearrange the tray position during cooking.
1- Adjust oven shelves to desired position/s.
2- Select Conventional Oven mode.
3- Set the oven to the desired temperature.
4- When cooking is complete turn the oven off.
HINT:
If water is used in your cooking (such as water placed in a baking dish) the water will evaporate in
the oven in the form of steam. The level of condensation will be reduced when cooking in fan
oven mode where excess moisture is circulated and evaporates during the cooking cycle.
NOTE: Stand clear of the oven when opening the door as steam may escape rapidly.
FAN FORCED CONVECTION – most commonly used function
In this mode the oven fan circulates heat from behind the fan cover to give a more even
temperature throughout the oven. The even heat provides similar cooking results for each portion
of food. Although temperatures for cooking foods in this type of oven are generally the same as
required by a conventional oven, when cooking foods that require lengthy cooking cycles a fan
forced oven normally cooks more quickly, saving time and energy.
Always place the food as near to the centre of the oven as possible. If cooking on more than one
level, arrange the pan positions to allow for free circulation of heat.
1- Adjust oven shelves to desired position/s.
2- Select FAN OVEN mode.
3- Set the oven to the desired temperature.
4- When the cooking is complete turn the oven off.
HINT:
Always preheat the oven when cooking on multiple shelves at the same time.
Depending on the food, you may need to rearrange the tray positions during cooking.
FAN ASSIST
This style of cooking provides traditional cooking heating from top and bottom elements with the
assistance of a circulation fan to ensure fast even results. This mode is most suitable for delicate
cooking such as cakes, pastries, biscuits and yeast dough. The best results are achieved when
the thermostat to 150-180 degrees – depending on the recipe.
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