Owner's Guide

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Function control Temperature control
Table 2.4
Browning Element
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,
shepherds pie and lasagne, the item to be browned being
already 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.
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. 2.13).
2. Turn the function selector control to a cooking function.
Fig. 2.14 shows the control set for convectional oven
cooking.
3. Turn the oven temperature knob to the temperature
required (Fig. 2.14).
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. 2.15).
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. 2.16).
Function Use
Defrost To thaw small items in the oven without heat
Convection oven
A full cooking function, even heat throughout,
great for baking
Convection broilering Broilering meat and sh with the door closed
Fan assisted
A full cooking function good for roasting and
baking
Conventional oven
A full cooking function for roasting and baking in
the lower half of the oven
Browning element To brown and crisp cheese topped dishes
Base heat To crisp up the bases of quiche, pizza or pastry
Fig. 2.13
Fig. 2.14
Fig. 2.15 Fig. 2.16