10
Fan Assisted Cooking
Turn the oven selector knob to position
;
The air inside the oven is heated by the element
around the fan situated behind the back panel. The
fan draws air from the oven, the element heats the
air which is circulated into the oven via the top,
bottom and sides of the back panel. The advantages
of cooking with this function are:
Faster Preheating
Because the fan oven quickly reaches temperature, it
is not usually necessary to preheat the oven,
although you may find that you need to allow an
extra 5-7 minutes on cooking times. For recipes
which require higher temperatures, best results are
achieved if the oven is preheated first, e.g. bread,
pastries, scones, soufflés, etc.
Lower Temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking. Follow the
temperatures recommended in the recipe charts or
emember to reduce temperatures by about 20-25
°
C
for our own recipes.
Oven Heating for Batch Baking
Fan ovens have uniform heating on all shelf
positions. This means that batches of the same food
can be poked in the oven at the same time and
removed from one oven at the same time. There is
no mixing of favours between dishes.
A maximum of 2 shelves, evenly spaced throughout
the oven may be used.
When cooking more than one dish in the fan oven
place dishes centrally on different shelves rather than
several dishes on one shelf.
When the oven is full with all 2 shelves in use, you
may need to allow slightly longer cooking time.
A shelf position just above the base has been
designed into the oven. Place dishes on a shelf in
this position rather than directly on the oven base to
allow air circulation around the food. (See fig.5-6)
Defrosting
Turn the selector knob to position , and the
thermostat knob to the position "
●
" (OFF).
The defrost function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defrosting
takes place. This function is particularly suitable for
delicate food which would be damaged by heat, e.g.
cream filled gateaux, iced cakes, pastries, bread and
other yeast products.
Fig. 6
Fig. 5
4
3
2
1
FO 0019
FO 0061
