ELECTRIC 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 turbine inside the oven which draws in air and expels it onto one 2650W, 3
loop heating element, 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. Baking times are reduced by 25% compared to a static oven.
D
ifferent dishes can be cooked simultaneously without taste transference because odours are incinerated as the air
passes over the 1,100+°F heating element.
D
escription:
T
he forced convection oven is equipped with one rack, one pastry sheet and one drip tray as standard.
T
he oven is heated by one circular 2650 W element.
T
he heating element is controlled by a thermostat switch.
T
here are 2 indicator lamps on the control panel of the electric oven:
- Signal lamp
B
lights when the components are switched on.
- Signal lamp
C
shows status of energised component. It is lit or
not lit depending on the programmed temperature.
U
se:
The oven must be pre-heated at the thermostat setting chosen for cooking.
Switch the mode selector to “convection” position.
Turn the thermostat switch clockwise to the required mark. The indicator
lamps (
B
and
C
) are lit. When indicator lamp (
C
) is no longer lit, the
selected temperature has been reached and you can then place your dish in
the oven.
In order to switch off, turn the thermostat control knob from the right to
the left as far as the
Off
position.
Useful hints:
Prior to first use of oven: Preheat empty on thermostat setting 220°C/428°F for 20 minutes, then operate at maximum
temperature for approximately 2 hours to heat the rockwool oven insulation and burn off the mineral oil used in the
manufacturing process. All odours and smoke will disappear when the oven has been used a few times.
Page 36 of 38 – US – Date: 26/02/10
C
B
Convection
position
