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cooler zone in the lower half of the oven and the hotter
area at the top.
Browning element
This function uses the element in the top of
the oven only. It is a useful function for the browning or
finishing of pasta dishes, vegetables in sauce and lasagne.
The item to be browned should already be hot before you
switch to the top element.
Base heat
This function uses the base element only. It will
crisp up your pizza or quiche base or finish off cooking
the base of a pastry case on a lower shelf. It is also a gentle
heat, ideal for the slow cooking of casseroles in the middle
of the oven or for plate warming.
General Oven Tips
The wire shelves in an oven should always be pushed
firmly to the back of the oven.
Baking trays, roasting tins, etc., should be placed level
in the middle of the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven -
otherwise, overbrowning of the food may occur.
For even browning, the maximum recommended size of a
baking tray is 340mm by 340mm.
Food is cooked at lower temperature in a fan oven than
in a conventional oven. When using recipes, reduce
the temperature by 10°C and the cooking time by 5-10
minutes. The temperature in the fanned oven does not
vary with height in the oven - so you can use any shelf.
The shelves should not be fitted directly one above the
other. When cooking on more than one shelf always
leave at least one runner space between them.
Always leave a ‘finger's width’ between dishes on the same
shelf. This allows the heat to circulate freely around them.
The Cook & Clean oven panels (see 'Cleaning your
Cooker') work better when fat splashes are avoided. Cover
meat when cooking.
To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
If you want to brown the base of a pastry dish, preheat a
baking tray for 15 minutes before placing the dish in the
centre of the tray.
Where dishes may boil and spill over during cooking,
place them on a baking tray.
Oven Shelves
As well as the flat shelf, a drop shelf is supplied, thereby
increasing the spacing possibilities:
The shelf guard should be at the back pointing upwards:
You can easily remove and refit a shelf, as follows:
Pull the shelf forward until the back of the shelf is stopped
by the shelf stop bumps in the oven sides.
Lift up the front of the shelf so the back of the shelf will
pass under the shelf stop and then pull the shelf forward:
To refit the shelf, line up the shelf with a groove in the
oven side and push the shelf back until the ends hit the
shelf stop. Lift up the front so the shelf ends clear the shelf
stops, and then lower the front so that the shelf is level,
and push it fully back.