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Multi-function Oven
The left hand oven of your range is Multi-function.
It has many varied uses. We suggest you keep a
careful eye on your cooking until you are familiar
with each function. Remember - not all functions
will be suitable for all food types.
Please remember that all ranges vary -
temperatures in your new ovens may dier to those
in your previous range.
Multi-function Oven
Functions
Defrost
This function operates the fan to circulate cold
air only. No heat is applied. This enables small
items such as desserts, cream cakes and pieces of
meat, sh and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from ies. 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 defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and meat
roasts should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
Convection oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan 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 for recipes previously cooked in
a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
Convection broiling
This function operates the fan whilst the top
element is on. It produces a more even, less
erce heat than a conventional broiler. For best
results, place the food to be cooked, on a grid
over a roasting tin, which should be smaller than
a conventional broiler pan. This allows greater air
circulation. 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 whilst 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. Pre-heat this function before
cooking.
Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the
base of the oven. 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,
although they will need to be swapped 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.
Conventional oven (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 rack will brown and crisp
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