12
How to use the Bottom Fan Oven
°
C
50
I
100
I
150
I
200
I
250
Fig. 11
COOKING WITH A FAN OVEN
Fan cooking is more economical and
quicker than cooking in a conventional.
The fan is situated on the back wall of
the bottom oven.
The heating element encircles the fan,
and the fan forces this heat into the oven
ensuring an even temperature throu-
ghout. The moving hot air surrounds the
food and penetrates it more quickly than
in a conventional oven.
The oven can be filled with different
dishes all requiring the same cooking
temperature. Subtract 10 minutes per
hour for every dish requiring a cooking
time of more than 1 hour and reduce the
heat by 10-20°C; the hotter the oven, the
more the temperature can be reduced.
Generally, there is no need to pre-heat
a fan oven, but it is advisable to pre-heat
for about 5 minutes to ensure the best
results; use the indicator light as a guide,
it goes out when the set temperature is
reached.
Fan cooking is ideal for gelatine based
dishes and softening ice cream - a
microwave oven is much too strong for
these dishes. Proving yeast based
dishes is also speeded up this way. If the
oven door has been opened, the fan
oven quickly regains its temperature
once the door is closed.
FUNCTION/TEMPERATURE SELECTOR
Cook by turning the control knob (fig. 11)
until the indicator on it is in line with the
function/temperature required.
●
Off
The fan operates without
the heating element; this
function can be used for
defrosting. The fan blows
away the cold air surroun-
ding the food that is defro-
sting, reducing defrosting
times.
50 - 250
These show the approxim-
ate temperature in °C. The
set temperature has been
reached when the indicator
light above the
function/temperature selec-
tor goes off.
The light will cycle on and
off during cooking, in line
with the oven temperature.
