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9
half of the oven to cook. The oven temperature may also need
to be lowered.
Browning
This function uses the element in the top of the oven
only. It is a useful function for the browning or
nishing of pasta dishes, vegetables in sauce,
and lasagna For best results, the item to be browned should
be hot before switching to the top element.
Warming
This function uses the base element only. It will crisp
up your pizza or quiche base or nish o cooking the
base of a pastry case on a lower shelf. 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 Base Heat functions are useful additions
to your oven, giving you exibility to nish o items to
perfection.
Convection oven
The right-hand oven is a convection oven that circulates hot
air continuously, which means faster, more even cooking.
The recommended cooking temperatures for a convection
oven are generally lower than a conventional oven. It may be
necessary to reduce the temperature by approximately
25 °F/10°C for recipes previously cooked in a conventional
oven.
NOTE: Please remember that all ranges vary so temperatures
in your new ovens may dier to those in your previous range.
Operating the ovens
Operating the multi-function oven
1. The multi-function oven has two controls: a function
selector and a temperature setting knob (Fig. 2.14).
2. Turn the function selector control to a cooking function.
Fig. 2.15 shows the control set for convectional oven
cooking.
3. Turn the oven temperature knob to the temperature
required (Fig. 2.15).
The oven heating light will glow until the oven has reached
the temperature you selected. It will then cycle on and
o during cooking as the oven maintains the selected
temperature.
Operating the convection oven
1. Turn the oven knob to the desired temperature
(Fig. 2.16).
2. The oven indicator light will glow until the oven has
reached the temperature selected. It will then cycle on
and o during cooking (Fig. 2.17).
Function Use
Defrost
To thaw small items in the oven
without heat.
Convection
A full cooking function, even heat
throughout, great for baking.
Convection
broiling
Broil meat and sh with door closed.
Fan assisted
A full cooking function good for
roasting and baking.
Conventional
A full cooking function for roasting and
baking in the lower half of the oven.
Browning
To brown and crisp cheese topped
dishes.
Base heat
To crisp up the bases of quiche, pizza
or pastry.
0
0
150
200
250
300
350
400
450
150
200
250
300
350
400
450
0
150
200
250
300
350
400
450
0
0
0
150
200
250
300
350
400
450
Fig. 2.14
Fig. 2.15
Fig. 2.16 Fig. 2.17
Table 2.1
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