Oven functions are detailed below
with suggested uses.
Note: Please be aware that not
all appliances have all func-
tions.
7
Oven Functions Introduction
Oven Function
Recommended Uses
Base Heat Only
Used to finish off the bases of food following cooking using the con-
ventional or fanned modes. The base heat can be used to provide
additional browning for pizzas, pies and quiche. Use this function
towards the end of cooking.
Top Heat Only
The heat is ideal from browning off the tops of food as it is not as
fierce as the grill following conventional or fanned cooking.
Provides additional browning for dishes like Lasagna or Cauliflower
cheese. Use this function towards the end of
cooking.
Conventional Oven
This function works on the principle that heat rises. It is ideal for tra-
ditional roasting. Meat should be placed in the middle of the oven,
roast potatoes towards the top, and puddings towards the bottom.
Fanned Grill
The fan allows the heat to circulate around the food. Ideal for thin-
ner foods such as bacon, fish and gammon steaks. Foods do not
require turning. Use with the oven door closed.
Fanned Oven
The even temperature in the oven makes this function suitable for
batch baking, or batch cooking foods. In addition it can be used
as a quick preheat boost.
Defrost
To defrost foods, such as cream cakes/gateaux, use with the oven
door closed. For cooling dishes prior to refrigeration, leave the
door open.
Grill
This function cooks food from the top and is ideal for a range of
food from toast to steaks.
