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
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.
Conventional Cooking
-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
-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.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.
How to use the conventional oven
1. Turn the oven function control knob to the required
cooking function | . |
2.Turn the thermostat control knob to the required temperature.
Defrosting
Theovenfanoperateswithoutheatandcirculatestheair,at roomtemperature,insidetheoven. Ensure the thermostat control knob is in the OFF position.
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Hints and Tips
On baking:
Cakes and pastries usually require a medium temperature
If two baking trays with pastries or biscuits are inserted into the oven at the same time, a shelf level must be left free between the trays. If two baking trays with pastries or biscuits are inserted into the oven at the same time, the trays must be swapped and turned around after about 2/3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces could dry out when roasting. Dark meat, which is to be well done on the outside but remain medium or rare inside, must be roasted at a higher temperature
White meat, poultry and fish, on the other hand, require a lower temperature
You can use a spoon to test whether the meat is cooked: if it cannot be depressed, it is cooked through. Roast beef and fillet, which is to remain pink inside, must be roasted at a higher temperature in a shorter time.
If cooking meat directly on the oven shelf, insert the roasting pan in the shelf level below to catch the juices.
Leave the joint to stand for at least 15 minutes, so that the meat juices do not run out. To reduce the build up of smoke in the oven, it is recommended to pour a little water in the roasting pan. To prevent condensation forming, add water several times. The plates can be kept warm in the oven at minimum temperature until serving.
Caution!
Do not line the oven with aluminium foil and do not place a roasting pan or baking tray on the floor, as otherwise the oven enamel will be damaged by the heat
Cooking times
Cooking times can vary according to the different composition, ingredients and amounts of liquid in the individual dishes.
Note the settings of your first cooking or roasting experiments to gain experience for later preparation of the same dishes.
Based upon your own experiences you will be able to alter the values given in the tables.