9
USING THE CONVENTIONAL OVEN
When using this setting, heat comes from both
the top and bottom elements. This allows you to
cook on a single level and is particularly suitable
for dishes which require extra base browning
such as quiches and flans. Gratins, lasagnes
and hotpots which require extra top browning
also cook well in the conventional oven.
How to use the conventional oven
•
Turn the oven function control knob to the
required cooking function
.
•
Turn the thermostat control knob to the
required temperature.
Top oven element only
This function is suitable for finishing cooked
dishes, e.g. lasagne, shepherds pie, cauliflower
cheese etc.
It is not necessary to preheat the oven.
•
Insert the meal on the level superior.
•
Turn the knob on position
.
Bottom oven element only
This function is particularly useful when blind-
baking pastry or cooking pizza. It may also be
used to finish off quiches or flans to ensure the
base pastry is cooked through.
Preheating is necessary.
•
Preheat the oven the knob on position
for
about 10 min.
•
Insert the meal.
During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements inside the oven.
Main pilot light
This light will illuminate when the oven function
control knob is set
and lights during the oven
functioning.
Hints and Tips
There should always be at least 2.5 cm between
the top of the food and the element. This gives
the best cooking results and allows room for rise
in yeast mixtures, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread,
etc., place the tins or baking trays centrally
below element.
Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.
Stand dishes on suitably sized baking trays to
prevent spillage onto the oven base and to help
reduce cleaning.
Enamelware, dark, or heavy utensils increase
base browning. Shiny aluminium or polished
steel trays reflect the heat away and give less
base browning.
DO NOT
place dishes directly onto the oven
base as it becomes very hot and damage may
occur.
DO NOT
use the grill pan or meat tin as a
baking tray as this will increase base browning
of the food.
For economy leave the door open for the
shortest possible time, particularly when placing
food into a preheated oven.
Grilling
All grilling must be carried out with the
oven door closed
.
To switch on the grill, turn the oven
function control knob to GRILL, then turn the
thermostat knob to the maximum temperature .
Most foods should be placed on the grid in the
grill pan to allow maximum circulation of air to lift
the food out of the fats and juices. Food such as
fish, liver and kidneys may be placed directly on
the grill pan, if preferred.
Adjust the grid and grill pan runner position to
allow for different thicknesses of food.
Food should be thoroughly dried before grilling
to minimise splashing. Brush lean meats and
fish lightly with a little oil or melted butter to keep
them moist during cooking.
Accompaniments such as tomatoes and
mushrooms may be placed underneath the grid
when grilling meats.
When toasting bread, we suggest that the top
runner position is used with‘the ’rid in its 'high'
position.
Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting. Adjust
the heat setting and the shelf as necessary,
during cooking.
The food should be turned over during cooking,
as required.
NOTE: For safety in use, the grill element is
controlled by the thermostat. During cooking,
the grill cycles on and off to prevent
overheating.
Cooking time depends on the thickness of the
meat and not on its weight.
