STOVES EL616, Руководство пользователя и инструкция по установке

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Cooking with a fan oven
If you are used to cooking with a
conventional oven you will find a
number of differences to cooking with
a fan oven which will require a
different approach:
There are no zones of heat in a fan
oven, the convection fan at the back of
the oven ensures an even temperature
throughout the oven; this makes it
ideal for batch baking, eg; when
planning a party or stocking the freezer,
as all the items will be cooked within
the same length of time.
Cooking times will generally be
shorter by between 5 - 10 minutes per
hour, than those given in recipe books
for conventional cooking.
We recommend preheating the oven
for frozen or chilled food and also for
soufflés, batter mixtures and yeast
mixtures. Preheat the oven until the
indicator light switches off for the first
time; this will take between 5 - 15
minutes depending on the temperature
selected.
There is no flavour transference in a
fan oven, which means you can cook
strong smelling foods such as fish at
the same time as mild foods, eg; milk
puddings.
The fan oven may cook foods at a
lower temperature (between 10˚C and
20˚C lower) than a conventional oven,
so conventional recipe temperature
may have to be reduced.
To help the air circulate freely;
■ Position the shelves evenly within
the oven and maintain a clearance
from the oven roof and base.
■
If more than one cooking dish or
baking tray is to be used on a shelf
leave a gap of at least 25 mm /
1” between the items themselves
and the oven interior.
■ Allow enough space between
shelves for food that will rise
during cooking.
■ Do not place items on the oven
base as this will prevent air from
circulating freely.
Slow cooking
■ For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to the 110 - 120˚C
“slow set” for the remainder of the
cooking time.
■ Slow cooking times will be about
3 times as long as conventional
cooking times.
■ Make sure that frozen foods are
thoroughly
THAWED
before cooking.
■ Do not slow cook joints of meat or
poultry weighing more than 2
1 ⁄
4
kg
/ 4
1
⁄
2
lb.
7
Using the Oven
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