The cooking systems in your Cooker
9
7. Roast Meats (Main Oven)
- specially created for cooking joints of meat. The mode raises the
temperature in the oven to a very high heat for the first 10 minutes
of cooking to seal the outside of the joint and retain the juices of
the meat throughout cooking. After this, the temperature is
reduced to the set temperature using each element in turn to
guarantee a homogenous temperature for the remainder of the
cooking period.
8. Bread (Main Oven)
- this mode is ideal for baking breads or any type of food including
raising agents. The elements raise the temperature slightly higher
at the start of the cooking period to encourage raising but reduce
it later to prevent cracking and over browning of the top surface.
Again all elements and the fan are used.
9. Sponges (Main Oven)
- this mode uses all the elements and the fan to hold the oven
centre temperature within a range of only a few degrees. This type
of stable temperature control is ideal for cooking sponge cake to
perfection.
10. Casseroles (Main Oven)
- all heating elements are used but without the fan. This creates a
traditional oven heating style but with gentle heating control, ideal
for casseroles and stews. This mode remains unsurpassed in
cooking dishes requiring slow cooking with constant addition of
liquids.
11. Pizza (Main Oven)
- Once at temperature the high heat is maintained by the top and
base elements (with the majority coming from the base). This
ensures crispy light pizza bases without overcooking or drying out
the topping. The pizza oven function is particularly recommended
for foods requiring a high quantity of heat. Use only one shelf at a
time.
12. Fish (Main Oven)
- this mode provides gently pulsing top and bottom heat to lightly
poach fish dishes without overcooking or drying out.
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