-The food should be turned over during cooking, as required.
How to use the Grill
1.Turn the oven control function knob on 
.
2.Turn the thermostat control knob on the required temperature.
3.Adjust the grid and grill pan runner position to allow for different thicknesses of food. Position the food close to the element for faster cooking and further away for more gentle cooking.
Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary, during cooking. During cooking, the cooling fan and the thermostat control light will operate in the same way as described for the fan oven function.
Defrosting
The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the speed of defrosting. However, please note that the temperature of the kitchen will influence the speed of defrosting.
This function is particularly suitable for delicate food which could be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
-Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
-Always cook thoroughly immediately after thawing.
-Frozen food should be placed in a single layer when ever possible and turned over half way through the defrosting process.
-Only joints of meat and poultry up to 2 kg. (4 lb.) are suitable for defrosting in this way.
How to Use Defrosting
1. Turn the oven function control knob to .
2.Ensure the thermostat control knob is in the OFF position.
14
Hints and Tips
On baking:
Cakes and pastries usually require a medium temperature
Do not open the oven door before 3/4 of the baking time has elapsed.
Shortcrust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. Sponge mixtures must separate with difficulty from the spoon. The baking time would be unnecessarily extended by too much liquid.
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 tem- perature
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 tempera- ture 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.