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Conventional Cooking
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The middle shelf position allows for the best heat
distribution. To increase base browning simply lower
the shelf position. To increase top browning, raise
the shelf position.
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The material and finish of the baking trays and
dishes used will affect base browning. Enamelware,
dark, heavy or non-stick utensils increase base
browning, while oven glassware, shiny aluminium
or polished steel trays reflect the heat away and
give less base browning.
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Always place dishes centrally on the shelf to ensure
even browning.
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Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
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Do not place dishes, tins or baking trays directly
on the oven base as it becomes very hot and
damage will occur.When using this setting, heat
comes from both the top and bottom elements. This
allows you to cook on a single level and is
particularly suitable for dishes which require extra
base browning such as quiches and flans.
Gratins, lasagnes and hotpots which require extra top
browning also cook well in the conventional oven.
How to use the conventional oven
1. Turn the oven function control knob to the required
cooking function
2. Turn the thermostat control knob to the required
temperature.
Bottom oven element only
This function is particularly useful when blind-baking
pastry. It may also be used to finish off quiches or flans
to ensure the base pastry is cooked through.
The thermostat control light will remain on until
the correct temperature is reached. It will then
cycle on and off to show the temperature is
being maintained.
Grilling
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Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air and to lift the
food out of the fats and juices. Food such as fish,
liver and kidneys may be placed directly on the grill
pan, if preferred.
All manuals and user guides at all-guides.com
.
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Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking.
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Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling
meats
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When toasting bread, we suggest that the top runner
position is used.
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The food should be turned over during cooking, as
required.
How to use the Inner Grill Element
The inner grill provides quick direct heat to the central
area of the grill pan. By using the inner grill element for
cooking small quantities, it can help to save energy.
1. Turn the oven control function knob on
2. Turn the thermostat control knob on the required
temperature.
3. Adjust the grid and grill pan runner position to allow for
different thicknesses of food and follow the instructions
for grilling.
The grill element is controlled by the thermostat.
During cooking, the grill cycles on and off to prevent
overheating.
Thermal grilling
Turn the oven function control knob to position
regulate the thermostat to the temperature required.
This function offers an alternative method of cooking
food items, normally associated with conventional
grilling. The grill element and the oven fan operate
alternately, circulating hot air around the food.
When using this function, select a maximum
temperature of 200°C.
Fan cooking
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The food is cooked by means of preheated air force
blown evenly round the inside of the oven by a fan
set on the rear wall of the oven itself.
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Heat thus reaches all parts of the oven evenly and
fast and this means that you can simultaneously
cook different types of foods positioned on the various
oven shelves . Fan cooking ensures rapid elimination
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