9
Multi-function oven functions
The Multi-function oven has many varied
uses. We suggest you keep a careful eye on
your cooking until you are familiar with each
function. Remember - not all functions will be
suitable for all food types.
Defrost
This function operates the fan to circulate
cold air only. No heat is applied. This enables
small items such as desserts, cream cakes
and pieces of meat, fish and poultry to be
defrosted.
Defrosting in this way speeds up the process
and protects the food from flies. Pieces of meat,
fish and poultry should be placed on a rack,
over a tray to catch any drips. Be sure to wash
the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and
joints should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
Fan oven
This function operates the fan and the
heating element around it. An even heat is
produced throughout the oven, allowing you
to cook large amounts quickly.
Fan oven cooking is particularly suitable for
baking on several shelves at one time and is a
good ‘all-round’ function. It may be necessary
to reduce the temperature by approximately
10°C for recipes previously cooked in a
conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting
the food.
Fanned grilling in the oven
This function operates the fan whilst the
top element is on. It produces a more even, less
fierce heat than a conventional grill. For best
results, place the food to be grilled, on a grid
over a roasting tin, which should be smaller
than a conventional grill pan. This allows
greater air circulation. Thick pieces of meat
or fish are ideal for grilling in this way, as the
circulated air reduces the fierceness of the heat
from the grill. The oven door should be kept
closed whilst grilling is in progress, so saving
energy. You will also find that the food needs
to be watched and turned less than for normal
grilling. Pre-heat this function before cooking.
Fan assisted oven
This function operates the fan, circulating
air heated by the elements at the top and the
base of the oven. The combination of fan and
conventional cooking (top and base heat)
makes this function ideal for cooking large
items that need thorough cooking, such as a
large meat roast. It is also possible to bake on
two shelves at one time, although they will
need to be swapped over during the cooking
time, as the heat at the top of the oven is
greater than at the base, when using this
function.
This is a fast intensive form of cooking; keep
an eye on the food cooking until you have
become accustomed to this function.
Conventional oven (top and base
heat)
This function combines the heat from the top
and base elements. It is particularly suitable for
roasting and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and
crisp faster than on the lower shelf, because
the heat is greater at the top of the oven than
at the base, as in ‘Fan assisted oven’ function.
Similar items being cooked will need to be
swapped around for even cooking. This means
that foods requiring different temperatures can
be cooked together, using the cooler zone in
the lower half of the oven and hotter area to
the top.
