12
Multi-function oven functions
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, fi sh and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from fl ies. Pieces of meat, fi sh
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
joints 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.
Fan 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
baking on several shelves at one time and is a
good ‘all-round’ function. It may be necessary to
reduce the temperature by approximately 10°C
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.
Fanned grilling
This function operates the fan whilst the top
element is on. It produces a more even, less
fi erce heat than a conventional grill. For best
results, place the food to be grilled, on a grid
over a roasting tin, which should be smaller
than a conventional grill pan. This allows greater
air circulation. Thick pieces of meat or fi sh are
ideal for grilling in this way, as the circulated
air reduces the fi erceness of the heat from the
grill. The oven door should be kept closed whilst
grilling is in progress, so saving energy. You will
also fi nd that the food needs to be watched and
turned less than for normal grilling. 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 shelves 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 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
different temperatures can be cooked together,
using the cooler zone in the lower half of the oven
and hotter area to the top.
