U S I N G T H E O V E N
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Rapid Heat
Heat comes from the element surrounding the fan as well as the smaller
element above the food. This allows you to preheat your oven 30% quicker
than on standard “bake”.
“Rapid heat” is ideal for cooking frozen pre-cooked foods such as savoury
pastries, pizzas, mini meals (TV dinners), meat pies and fruit pies. Simply
place the food in the oven straight from the freezer and heat - ideal for busy
people. Cook in the upper half of the oven for best results.
Fan Forced
Heat comes from the element surrounding the fan. This fan circulates the hot
air around the oven cavity so that you can put your food in different places
in the oven and still cook them at the same time. You can use the “fan
forced” function for multi-shelf cooking, reheating cooked foods, pastries
and complete oven meals. It will cook at a lower temperature and be faster
than baking. Please note that some variation in browning is normal.
Bake
Heat comes from two elements, one above and one below the food. The
bottom element is a clean heat element and is below the floor of the oven.
Both elements are controlled by the thermostat and will turn on and off to
maintain the set temperature. You can use the “bake” function for single
trays of biscuits, scones, muffins, cakes, slices, casseroles, baked puddings,
roasts and delicate egg dishes.
Base Heat
Heat comes from the element below the food. The element is controlled by
the thermostat and will turn on and off to maintain the set temperature. The
“base heat” function can be used to add extra browning to the bases of
pizzas, pies and pastries. Cook in the lower half of the oven when you are
using only one shelf.
Defrost
The “defrost” function uses low temperature air that is circulated by the fan.
You can defrost (thaw) your food before you cook it. You can also use
“defrost” to raise your yeast dough and to dry fruit, vegetables and herbs.
U n d e r s t a n d i n g y o u r E L E C T R I C o v e n f u n c t i o n s
