STOVES ST RICH DX S1000Ei, User Manual

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9.110
Fanned oven guide
• Some adjustment will have to be
made to conventional cooking tem -
peratures.
• The table below shows conven -
tional cooking temperatures, fanned
temperatures and gas marks. For op -
timum results using the fanned oven
setting, conventional temperatures
need to be converted to the fanned
oven temperatures.
• For example and item which would
cook at 180°C will now cook at the
fanned oven temperature of 160°C.
• This is a high efficiency oven, you
may notice an emission of steam
when the door is opened.
• When cooking chilled or frozen foods,
use the recommended cooking times
and temperature on the packaging.
Always make sure the food is piping
hot throughout before serving.
• There are no zones of heat, and no
flavour transfer when using a fanned
oven - allowing you to cook a greater
variety of foods together.
• If you are cooking on more than
one shelf, you may need to slightly
increase the cooking time.
• Always make sure that there is
enough space between dishes, to
allow food to rise, and to air to
circulate.
Conventional temp (°C)
‘A’ Efficiency oven
(°C)
Gas Mark
100
110
130
140
150
160
180 - 190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200 1/4
1/4
1/2
1
2
3
4 - 5
6
7
8
9
USING THE OVEN/GRILL - MULTI-FUNCTION