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E
LECTRIC FORCED CONVECTION OVEN
T
he forced convection oven is a recent development in cooking techniques. Its principle is straightforward: air circulates
over a heating element, is heated when it comes into contact with the element and the heat thus obtained in the oven is used
to cook food.
A
ir circulation is achieved by using one or two turbines inside the oven which draw in air and expel it onto one or two
heating elements, thus producing movement of warm air referred to as “convection”.
F
orced convection ovens have many advantages, the main benefit being that identical or different dishes can be cooked
evenly at several levels. It is therefore particularly suitable for cooking cakes, pastries, Viennese bread or flaky pastry.
I
t heats quickly and defrosts frozen food evenly.
D
ifferent dishes can be cooked simultaneously without taste transference because odors are destroyed as the air passes
over the heating element.
D
escription :
M
ade of sheet steel with an acid-resistant enamel coating applied at 850 °C / 1562 °F, the 62 liters / 2.18 ft
3
oven has
racks with 4 shelf positions (58 mm / 2
5
/
16
’’ spacing) allowing shelves and flatware to slide in easily.
T
he dimensions of the oven are identical to the gas oven apart from its depth which is 405 mm / 1’-3
5
/
16
’’.
T
he forced convection oven is equipped with one pastry tray, one shelf and one roasting pan as standard.
T
he oven is heated by two circular 1850 W elements which surround two reaction type fans.
T
his can optionally be fitted with an electric grill with a rating of 3100 W.
T
he heating element is controlled by a thermostat switch, the control panel has 3 indicator lamps :
- Red signal lamp lights when the unit is energized (it remains lit unless the appliance is disconnected from the
mains supply).
- Signal lamp
B
(red) lights when the components are switched on.
- Signal lamp
C
(orange) shows status of energized component. It is lit or not lit depending on the programmed
temperature.
405 mm –15
61
/
64
’’
