Using the Lower Oven (Conventional)
The Lower Oven can be used for conventional cookings or grilling. The Lower oven works independently of the Main Oven.
How to Use
the Conventional Oven
When using this setting, heat comes from both the top and bottom elements. This allows you to cook in a single level and is particularly suitable for dishes which require extra base browning such as pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven.
ΦTurn the Lower Oven control knob to the required temperature.
THINGS TO NOTE
λThe oven light will come on when the oven function control knob is set.
λThe thermostat control light will remain on until the correct temperature is reached. It will then cycle on and off to show that temperatu- re is being maintained.
Top oven element only 
This function is suitable for finishing cooked dishes, eg; lasagne, shepherds pie, cauliflower cheese etc.
iHints and Tips
There should always be at least 2.5 cm (1") between the top of the food and the heating element. This gives the best cooking results and allows room for yeast mixtures to rise, Yorkshire puddings, etc.
When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally below element.
Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
Stand dishes on suitable sized baking trays to prevent spillage onto the oven base and to help reduce cleaning.
The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or
DO NOT use the grill pan or meat tin as a baking tray as this will increase base browning of the food.
Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required.
For economy, leave the door open for the shortest possible time, particularly when placing food into a preheated oven.
Bottom oven element only 
This function is particularly useful when blind- baking pastry or cooking pizza. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through.
The Cooling Fan
•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.
NOTE
The action of the cooling fan will depend on how long the oven has been used and at what tempe- rature. It may not switch in at all at lower tempe- rature settings nor run on where the oven has only been used for a short time.
11