Use and Care Guide

9
Thawing in this way speeds up the process and protects the
food from contamination. Pieces of meat, sh and poultry
should be placed on a rack, over a tray to catch any drips. Be
sure to wash the rack and tray after thawing.
NOTE: Thaw with the oven door closed and the oven light
OFF.
Large items, such as whole chickens and meat roasts should
not be thawed in this way. We recommend this be carried out
in a refrigerator.
Thawing should not be carried out in a warm oven.
Ensure that dairy foods, meat and poultry are completely
thawed before cooking.
Convection oven
This function operates the fans and the heating
element around them (Fig. 2.19). An even heat is
produced throughout the oven, allowing you to cook
large amounts quickly.
Convection oven cooking is particularly suitable for multi-
rack cooking and is a good ‘all-round’ function. It may be
necessary to reduce the temperature by approximately 20°F
(10°C) for recipes previously cooked in a conventional oven.
If you wish to preheat the oven, wait until the indicator light
has gone out before inserting the food.
To cook on 3 levels, use racks 1, 3 and 5. Use your broiler pan
and rack as an extra level.
Convection broiling
This function operates the fan while the top element
is on (Fig. 2.20). It produces a more even, less erce
heat than a conventional broiler. For best results,
place the food to be grilled on the grid in the pan provided.
Thick pieces of meat or sh are ideal for cooking in this way as
the circulated air reduces the erceness of the heat from the
broiler. The oven door should be kept closed while cooking is
in progress, so saving energy. You will also nd that the food
needs to be watched and turned less than for normal broiling.
Rack levels 5 and 6 should be used depending on the size of
the food being cooked. For best results we recommend that
the grill pan is not located on the uppermost shelf.
Fan assisted oven
This function operates the fans, circulating air heated
by the elements at the top and the base of the oven
(Fig. 2.21). The combination of fan and conventional
cooking (top and base heat) makes this function ideal for
cooking large items that need thorough cooking, such as a
large meat roast. It is also possible to bake on two racks at
one time using racks 2 & 3, although they will need to be
changed over during the cooking time, as the heat at the top
of the oven is greater than at the base when using this
function.
This is a fast, intensive form of cooking; keep an eye on the
food cooking until you have become accustomed to this
function.
ArtNo.272-0006
Prof+ pyro - MF oven annotated
C
B
A
F
E
H
D
G
A – Thaw & serve, B – Convection oven, C – Convection broiling, D – Fan
assisted oven, E – Conventional oven, F – Browning element, G – Warming,
H – Self clean
Fig. 2.17
Fig. 2.18
Fig. 2.19
Fig. 2.20
Fig. 2.21