Description of the oven systems
Fan Heat
D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven, enabling
approx. 20° C lower temperatures to be
used than with the Conventional heat-
ing system.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heating may be necess-
ary for foods which cook in less than 20
minutes and for foods such as puff
pastry and yeast mixtures where in-
stant heat is required to make them rise
quickly.
Using the fan heating system you can
bake and roast on different levels at the
same time.
Conventional
A
With the conventional method of heat-
ing, radiant heat is directed onto the
food from above and below. It is useful
where a fairly long cooking time is re-
quired and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
Auto Roast
E
The oven heats initially to a high tem-
perature (230 °C) which seals the meat
to keep it succulent and tasty. As soon
as this temperature has been reached,
the oven temperature automatically
drops back down to the pre-selected
setting.
Description of the oven systems
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