Using your Range
15
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 differ to those in your
previous range.
Multi-function oven modes
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,
fish and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from flies. Pieces of meat, fish 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 fierce heat than
a conventional broiler. For best results, place the
food to be grilled, on the grid in the deluxe oven tray.
Thick pieces of meat or fish are ideal for cooking in
this way, as the circulated air reduces the fierceness
of the heat from the broiler. The oven door should be
kept closed whilst cooking is in progress, so saving
energy. You will also find 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 faster than on the
lower rack, because the heat is greater at the top of
the oven than at the base, as in ‘Convection assisted
oven’ function. Similar items being cooked will need
to be swapped around for even cooking. This means
