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Fisher & Paykel OB60SL11DEPB1, Руководство по эксплуатации функций, Страница: 2 / 6

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Upper outer and lower elements with additional venting

• Heat is produced by the upper and lower elements and additional oven venting is used to remove excess

moisture, reducing the formation of steam and condensation.

• Vented baking allows the moisture content of the oven to be reduced, without compromising the temperature.

• The venting system results in gentle air movement without the need to use a fan.

• It provides gentle browning without the `drying out’ effect of a fan

• Reducing the formation of condensation means it is perfect way to slow cook meat dishes.

• You may switch from Bake to Vent Bake for foods that like a moist (steamy) start to the cooking process and

then benefit from a drier finish (such as bread).

Ideal for foods such as:

• meringues, pavlova

• Yorkshire pudding

• finishing off choux pastry, croissants, breads - slow cooked meat dishes

• poached foods (fish, chicken)

• dishes where initial crisping of the outside is desired (eg pork belly)

Fan plus upper outer and lower elements

• The oven fan circulates hot air from the top outer and the lower elements and distributes it around the oven

cavity.

https://producthelp.fisherpaykel.com/au/Cook/Built-In_Ovens/Single/OB60SL11DEPB1/User_Guide_OB60SL11DEPB1/03_O…

Updated: Sat, 16 May 2020 04:59:32 GMT

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Содержание OB60SL11DEPB1

Страница 1: ...roissants We suggest using Bake for the first third of the cook time before switching to Vent Bake for the remainder This function is not suitable for multi shelf cooking We recommend that the Vent Bake function is used in combination with Bake when cooking moist foods Vent Bake will reduce condensation formation in the oven cavity Ideal for single racks of muffins or cookies sponge cakes croutons...

Страница 2: ...ct way to slow cook meat dishes You may switch from Bake to Vent Bake for foods that like a moist steamy start to the cooking process and then benefit from a drier finish such as bread Ideal for foods such as meringues pavlova Yorkshire pudding finishing off choux pastry croissants breads slow cooked meat dishes poached foods fish chicken dishes where initial crisping of the outside is desired eg ...

Страница 3: ...efore they place food under the grill The temperature halo will remain red while using the grill function The most suitable function for finishing off many meals for example browning the top of potato gratin and frittata Ideal for toasting bread or for top browning to finish off dishes Fan plus upper inner and outer elements This function uses the intense heat from the elements for top browning an...

Страница 4: ...er Casseroles are cooked to perfection and reheating is quick and efficient When multi shelf cooking it is important to leave a gap between trays eg use shelves 3 5 to allow the air to move freely This enables the browning of foods on the lower tray If converting a recipe from Bake to Fan Forced we recommend that you decrease the bake time or decrease the temperature by approximately 20 C For item...

Страница 5: ...splatter tray or place vegetables under the roast to allow the juices to drain away from your meat This will allow the hot air to circulate under the meat as well Ideal for Roasting meat chicken and vegetables Lower element only Heat comes from the lower element only the fan is not used This is the traditional baking function suitable for recipes that were developed in older ovens Bake on only one...

Страница 6: ...he display shows Lo Place dough in a lightly oiled bowl and cover with plastic wrap and or a clean damp cloth Place the bowl into the warmed oven on shelf position 1 This is not a cooking function The Self Clean cycle takes care of the mess and grime that is traditionally associated with oven cleaning There are two Self Clean cycles available Self clean which takes 3 hours for normal cleaning and ...

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