Conventional Oven | Electrolux EPSOS specification

The Conventional Oven

When using this setting, heat comes from both the top and bottom elements. This allows you to cook on a single level and is particularly suitable for dishes which require extra base browning such as quiches and flans.

Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven.

ΦHowovento use the conventional

1.Turn the oven function control knob to the required cooking function ().

2.Turn the thermostat control knob to the required tem- perature.

Top oven element only

This function is suitable for finishing cooked dishes, e.g. lasagne, shepherds pie, cauliflower cheese etc.

Bottom oven element only

This function is particularly useful when blind-baking pastry. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through.

THINGS TO NOTE

•The thermostat control light will remain on until the correct temperature is reached. It will then cycle on and off to show the temperature is being maintained.

•The cooling fan will operate continually during cooking. It may run on after the oven is switched off to keep the controls cool. This is quite normal.

The action of the cooling fan will depend on how long the oven has been used and at what temperature. It may not switch on at all at lower temperature settings nor run on where the oven has only been used for a short time.

Hints and Tips

The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.

The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning.

Always place dishes centrally on the shelf to ensure even browning.

Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier.

Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur.

Cooking Chart

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.

NOTE: Shelf positions are counted from bottom of the oven.

Food		Shelf	Cooking
		Position	Temp (°C)

Biscuits		2 - 3	180-190
Bread		2	210-220
Casseroles		2	150-180
Cakes:
- Small and queen		2	170-180
- Sponges		2	180-190
- Madeira		2	160-170
- Rich Fruit		2	150-160
- Christmas		1 - 2	130-140
- Meringues		2	100-110
Fish		2	170-190
Fruit Pies and Crumbles		2	190-200
Milk Puddings		2	130-140
Pastry:
- Choux	}	2 - 3	160-170
- Shortcrust
- Flaky		2	190-200
- Puff
Plate Tarts		1 - 2	190-200
Quiches/Flans		1 - 2	190-200
Scones		2	230
Roasting:
- Meat & Poultry		2	180-200