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English
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 shelf will
brown and crisp faster than on the lower shelf, because the
heat is greater at the top of the oven than at the base, as in
‘Fan assisted oven’ function. Similar items being cooked will
need to be swapped around for even cooking. This means
that foods requiring diff erent temperatures can be cooked
together, using the cooler zone in the lower half of the oven
and hotter area to the top.
Browning element
This function uses the element in the top of the oven
only. It is a useful function for the browning or fi nishing of
pasta dishes, vegetables in sauce and lasagne, the item to
be browned being already hot before switching to the top
element.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or fi nish off cooking the base
of a pastry case on a lower shelf. It is also a gentle heat,
good for slow cooking of casseroles in the middle of the
oven or for plate warming.
The Browning and Base heat functions are useful additions
to your oven, giving you fl exibility to fi nish off items to
perfection. With use, you will soon realise how these
functions can combine to extend your cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned oven
are generally lower than a non-fanned oven.
The Main Oven shelves
the shelf guard should be at the back pointing upwards
As well as the fl at shelves some models are supplied with a
drop shelf. The drop shelf increases the possibilities for oven
shelf spacing.
Flat shelf
Drop shelf.
The oven shelves can be easily removed and refi tted.
Pull the shelf forward until
the back of the shelf is
stopped by the shelf stop
bumps in the oven sides.
Lift up the front of the shelf
so the back of the shelf will
pass under the shelf stop and
then pull the shelf forward.
To refi t the shelf, line up the shelf with a groove in the oven
side and push the shelf back until the ends hit the shelf
stop. Lift up the front so the shelf ends clear the shelf stops,
and then lower the front so that the shelf is level and push it
fully back.
The Handyrack
The maximum weight that can be held by the Handyrack is
5.5kg (12lb). It should only be used with the supplied meat
tin, which is designed to fi t the Handyrack. Any other vessel
could be unstable.
The Handyrack fi ts to the left hand oven door only. Food
cooking on it is easy to attend to, because it’s accessible
when the door is open. It can be fi tted at two diff erent
heights. One of the oven shelves must be removed and the
other positioned to suit.
