USING THE MAIN OVEN - ELECTRIC
Aluminium foil
Use foil only to cover food or cooking dishes,
using foil to cover the shelves or oven base creates a
fire hazard.
Cooking with a fanned oven
As this is a high efficiency oven, you may notice the
emission of steam from the oven when the door is
opened. Please take care when opening the door.
There are no zones of heat in a fan oven as 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 as all the items will be cooked within the same
length of time.
Foods are cooked at a lower temperature than a
conventional oven, so conven-tional recipe temperature
may have to be reduced. please refer to the conversion
chart.
preheating is generally not necessary as a fan oven
warms up quickly.
When batch baking foods that will rise during cooking -
eg; bread - always ensure that enough space has been
left between the shelves to allow for the rise.
Notes:
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 sand-wiches or 2 casseroles.
Although you need to keep in mind the points ‘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 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 tem-perature
throughout the oven, there is no need to follow the shelf
positions given in the baking guide.
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