11
THE MULTIFUNCTION OVEN
The main multifunction oven is the only oven on a
single oven appliance or the larger of the two ovens
on a double oven appliance. It has the advantage of
including a variety of different pre-set cooking options
within the oven to ensure the very best results.
1)
THE CONVENTIONAL OVEN
The oven is heated by elements positioned in the top
and bottom of the oven cavity and is ideal for foods
which require even heating from above and below. It
is also particularly good for recipes which require
extra base browning such as pizzas, quiches and
flans, or extra top browning such as gratins, lasagnes
and hot-pots. Some people prefer to cook dishes
such as cakes conventionally. This function gives
you the opportunity to cook without the fan in
operation.
HINTS AND TIPS
• To achieve best results, cook on one level only. If
you require two level cooking use the fan assisted
function.
• The middle shelf position (2) gives the best heat
distribution. To increase base browning simply
lower the shelf position; to increase top browning,
raise the shelf level.
• In addition to the shelf position, the material and
finish of the baking trays and dishes will affect
base browning of the food. Enamelware, dark,
heavy or non-stick utensils increase base
browning while shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
• Always place dishes centrally on the shelf.
• Stand dishes on suitably sized baking trays to
prevent spillage on the base of the compartment
and help to reduce cleaning.
• Do not place dishes directly on the oven base as it
becomes very hot.
2)
THE FAN ASSISTED OVEN
The air inside the oven is heated by the top and
button element and there is fan situated behind the
back panel. The fan draws air from the oven, the
elements heat the air which is circulated wit in the
oven via the fan.
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.
Fan assisted oven cookinbg generally requires lower
temperatures than conventional cooking. Follow the
temperatures recommended in the charts or
remember to reduce temperatures by about 20-25
°
C
for you own recipes.
HINTS AND TIPS
• 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 both in use, you may
need to allow slightly longer cooking time.
• Do not place food on dishes directly on the floor of
the oven.
• Stand dishes on suitable sized baking trays to
prevent spillage onto the ove n base and to help
reduce cleaning.
• The material and finish of the baking trays will
affect base browning of the food. Enamelware,
dark, heavy or non-stick utensils increase base
browning while shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
• When the eveness of browning is important,
interchange the baking trays on the shelves
halfway through cooking. Alternatively, leave the
lower tray in the oven for a few minutes longer
after the top tray has been removed.
• The oven can be used to heat foods through
without thawing first, e.g. fruit tarts, mince pies,
sausage rolls, and other small pastry items. Use a
temperature of 190-200
°
C and allow 20-40
minutes (depending on quantity of food in oven).
• The use of too high temperatures can cause
uneven browning. Check with the
recommendations for oven temperatures given in
the cook carts but be prepared to adjust the
temperature by 10
°
C if necessary. Remember to
reduce temperatures by about 20-25
°
C for your
own recipes.
