Main Oven – Fan Cooking
32
The heat for fan cooking in the main oven is provided by an element
situated at the back of the oven, around the fan
Fan cooking is ideal for large poultry or joints of meat, reducing cooking
times and often eliminating the need for pre-heating the oven. It is also
ideal for batch cooking where food is cooked on more than one level,
because the forced circulation of hot air gives an even temperature from
the top to the bottom of the oven.
The operation of the controls is covered on page 13.
See cooking charts for temperatures and shelf positioning (pages 30 and
31).
●
The shelves should be evenly spaced. To avoid unnecessary cleaning,
shelves which are not in use should be removed from the oven.
●
Set the main oven control to the required temperature. Pre-heating is
not normally necessary, but some foods such as bread, scones and
Yorkshire pudding do benefit from being placed in a hot oven (see
cooking charts).
●
Place the food to be cooked in the centre of each shelf to allow for
even air circulation around the food.
To use the oven
proceed as follows:
