13
Using the fan oven
The Fan Oven
The air inside the oven is heated by the
element around the fan situated behind the
back panel. The fan draws air from the oven,
the element heats the air which is circulated
into the oven via the top, base and sides of
the back panel. The advantages of cooking
with this function are:
l Faster Preheating
Because the fan oven quickly reaches tem-
perature, it is not usually necessary to
preheat the oven although you may find that
you need to allow an extra 5-7 minutes on
cooking times. For recipes which require
higher temperatures, best results are
achieved if the oven is preheated first, e.g.
bread, pastries, scones, souffles, etc.
l Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking.
Follow the temperatures recommended in
the charts or remember to reduce
temperatures by about 20-25°C for your own
recipes which use conventional cooking.
l Even Heating for Baking
The fan oven has uniform heating on all
runner positions. This means that batches of
the same food can be cooked in the oven at
the same time. However, the top shelf may
brown slightly quicker that the lower one.
This is quite usual. There is no mixing of
flavours between dishes (see Fig.5).
The oven is supplied with two anti-tip shelves.
IMPORTANT: The anti-tip oven shelves must
be positoned as shown in Fig. 4.
Hints and tips
Runner positions are not critical, but make
sure the shelves are evenly spread.
When cooking more than one dish in the fan
oven, place dishes centrally on the shelves
rather than several dishes on one shelf.
When the oven is full, you may need to allow
slightly longer cooking time.
We do not recommend placing dishes on
the base of the oven.
When the oven is full of the same food, e.g.
equal trays of small cakes or equal size
victoria sandwich cakes, then they will be
cooked in the same time and removed from
the oven together. When different sizes of
trays or types of food, e.g. biscuits and
cakes are cooked, they will not necessarily
be ready together.
The fan oven can be used to heat foods
through without thawing first, e.g. fruit tarts,
mince pies, sausage rolls, and other small
pastry items. Use a temperature of 190-
200°C and allow 20-40 minutes (depending
on the quantity of food in the oven).
The use of too high temperatures can cause
uneven browning. Check with the
recommendations for oven temperatures
given in the cooking charts, but be prepared
to adjust the temperature by 10°C if
necessary. Remember to reduce
temperatures by about 20-25°C for your own
conventional recipes.
Only experience will enable you to determine
the proper settings for your personal cooking
needs. The temperatures are intended as a
guide only. It may be necessary to increase
or decrease the temperature to suit your
individual requirements.
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