6
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
1. Turn the oven function control knob to the required
cooking function (
).
2. Turn the thermostat control knob to the required tem-
perature.
Top oven element only
This function is suitable for finishing cooked dishes, e.g.
lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when blind-baking
pastry. It may also be used to finish off quiches or flans
to ensure the base pastry is cooked through.
THINGS TO NOTE
The thermostat control light will remain on until the
correct temperature is reached. It will then cycle on
and off to show the temperature is being maintained.
The cooling fan will operate continually during cooking.
It may run on after the oven is switched off to keep
the controls cool. This is quite normal.
The action of the cooling fan will depend on how long
the oven has been used and at what temperature. It
may not switch on at all at lower temperature settings
nor run on where the oven has only been used for a
short time.
The middle shelf position allows for the best heat
distribution. To increase base browning simply lower the
shelf position. To increase top browning, raise the shelf
position.
The material and finish of the baking trays and dishes
used will affect base browning. Enamelware, dark, heavy
or non-stick utensils increase base browning, while oven
glassware, shiny aluminium or polished steel trays reflect
the heat away and give less base browning.
Always place dishes centrally on the shelf to ensure even
browning.
Stand dishes on suitably sized baking trays to prevent
spillage onto the base of the oven and make cleaning
easier.
Do not
place dishes, tins or baking trays directly on the
oven base as it becomes very hot and damage will occur.
Hints and Tips
F
FoodShelf
Cooking
Position
Temp (°C)
Biscuits
2 - 3
180-190
Bread2
210-220
Casseroles
2
150-180
Cakes:
- Small and queen
2
170-180
- Sponges
2
180-190
- Madeira
2
160-170
- Rich Fruit
2
150-160
- Christmas
1 - 2
130-140
- Meringues
2
100-110
Fish
2
170-190
Fruit Pies and Crumbles
2
190-200
Milk Puddings
2
130-140
Pastry:
- Choux
2 - 3
160-170
- Shortcrust
- Flaky
2
190-200
- Puff
Plate Tarts
1 - 2
190-200
Quiches/Flans
1 - 2
190-200
Scones
2
230
Roasting:
- Meat & Poultry
2
180-200
}
Cooking Chart
The oven temperatures are intended as a guide only. It
may be necessary to increase or decrease the
temperatures by 10 °C to suit individual preferences and
requirements.
NOTE: Shelf positions are counted from bottom of the
oven.
