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36
COOKING GUIDE
SLOW COOK
fan plus rear element
Ideal for:
slow-cooked dishes such as casseroles, stews and braises.
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The fan circulates heat from the rear element to gently
cook food.
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This function has low energy consumption — oven lights
will remain off and vents will remain closed for the duration
of cooking to conserve energy (you may observe some
moisture generation during this time).
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The oven does not need preheating.
CLASSIC BAKE
lower element
Ideal for:
dishes that require delicate baking and have a pastry base, like
custard tarts, pies, quiches and cheesecake.
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Heat comes from the lower element only.
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This is the traditional baking function, suitable for recipes
that were developed in conventional ovens
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Bake using only one shelf at a time.
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
AIR FRY
fan plus outer and inner elements
Ideal for:
food cooked from frozen, or battered and crumbed food that
would usually be deep fried.
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Replicates the conditions used in an air fryer.
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A healthier way of frying which crisps food while using less
oil. For best results, coat food with 1-2 tablespoons of oil.
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For pre-packaged food: if the manufacturer’s cooking
advice suggests using a function that isn’t fan-based,
decrease temperature by 70°F (20°C)
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Single shelf cooking: cook in the upper part of the oven,
but not at the highest shelf position.
MAXI BROIL BAKE CONVECTION BROIL
TRUE CONVECTION
CONVECTION BAKE
PASTRY BAKE
CLASSIC BAKE
DEHYDRATE
WARM
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