Use and Care Guide

9
Conventional (Top and Base Heat)
This function combines the heat from the top and
base elements. It is particularly suitable for roasting
and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and crisp faster
than on the lower shelf, because the heat is greater at the
top of the oven than at the base, as in ‘Fan Assisted’ function.
Similar items being cooked will need to be swapped around
for even cooking. This means that foods requiring dierent
temperatures can be cooked together, using the cooler zone
in the lower half of the oven and hotter area to the top.
The exposed top element may cook some foods too quickly,
so we recommend that the food be positioned in the lower
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.
Base heat
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 dier to those in your previous range.
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.
Table 2.1