Main Oven – Fan Cooking
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
preheating 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 11.
Detailed charts covering suggested
temperatures and shelf positions for
Fan Cooking are given in the recipe
book supplied.
To use the oven proceed as follows:
• 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
recipe book supplied).
• Place the food to be cooked in the
centre of each shelf to allow for even
air circulation around the food.
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Summary of Contents for EW72
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