Convection Fan:
The convection fan works automatically when the function knob is on a
heating function setting. When the desired function and temperature is selected, set the
timer to your desired position. The convection fan will then start operating.
Indicator Lamp:
This will light up when a heating element is active.
Baking Tray:
For use when broiling or roasting meat, poultry, fish or other various foods.
Tray Handle:
Allows you to pick up the wire rack or baking tray when hot.
Wire Rack:
For toasting, baking and general cooking in casserole dishes and standard pans.
Crumb
Tray:
Always keep the crumb tray in place while cooking to collect crumbs and drips
during cooking. Clean this tray regularly.
Convection
Cooking
•
Convection cooking combines’ hot air movement using a fan with the regular
features (broil, bake or toast). Convection cooking provides faster cooking in many
cases than radiant type cooking. The fan gently sends air to every area of the food,
quickly browning, crisping and sealing in moisture and flavour. It produces more
even temperature all around the food by air movement, so that the food
cooks/bakes/broils evenly versus the normal oven hot and cold spots. The
convection feature allows cooking/baking at lower temperatures, which saves
energy and keeps the kitchen cooler. Convection air is superheated and it
circulates the food so it cooks food significantly faster than conventional ovens.
•
The convection fan works automatically when the function knob is on the heating
element position. When the desired temperature and function is selected, set the
timer and the fan will start operating.
Rotisserie
It is recommended that you don't cook a roast larger than 2kg on the rotisserie skewer.
Chicken should be bound in the string to prevent the chicken legs or wings from unravelling
during roasting; also ensuring the rotisserie assembly will rotate smoothly. For best results, it
recommends that you preheat the oven for 15 minutes at 250°C.
OPERATION
