STOVES 900EF, User & Installation Instructions Manual

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Cooking with a fanned oven
If you have been used to cooking with
a conventional oven, you will find a
number of differences to cooking with
a fanned oven, which will require a
different approach:
There are no zones of heat in a fanned
oven, the convection fan at the back of
the oven ensures an
even temperature
throughout the oven; this makes it
ideal for batch baking - eg; when
planning a party or stocking the
freezer - as all items will be cooked
within the same length of time.
Foods are cooked at a
lower
temperature (between 10˚C and 20˚C
lower) than a conventional oven, so
conventional recipe temperatures may
have to be reduced.
Cooking times will generally be
shorter, by between 5 - 10 minutes per
hour, than those given in recipe books
for conventional cooking.
There is
no flavour transference in a
fan oven, which means you can cook
strong smelling foods such as fish at
the same time as mild foods - eg; milk
puddings. When batch baking foods
that will rise during cooking - eg;
bread, always ensure that enough
space has been left between shelves to
allow for the rise.
Preheating is generally not necessary
as a fan oven warms up quickly.
When 2 or more shelves are being
used, it may be necessary to increase
the cooking time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to
cook 2 items per shelf - eg; 2 victoria
sandwiches or 2 casseroles.
Although you need to keep in mind the
points from the previous page ‘To help
the air circulate freely’, with careful
choice of dishes and tins, it is possible
to cook a complete meal and perhaps
something else for the freezer in the
oven at the same time.
When roasting meats, you will notice
that fat splashing is greatly reduced,
which is due in part to the lower oven
temperatures, and will help keep
cleaning of the oven to a minimum.
Because a fan oven has an even
temperature throughout the oven, no
shelf positions have been given in the
Main Oven Baking Guide, and there
is no need to interchange dishes onto
different shelves part way through
cooking as with a conventional oven.
11
USING THE MAIN OVEN
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