Using 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 pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the opportunity to cook without the fan in operation.
ΦHow to Use the Conventional Oven
1.Turn the oven function control knob to the required cooking function (
).
2.Turn the thermostat control to the required temperatu- re.
Top oven element only 
This function is suitable for finishing cooked dishes, e.g. lasagne, shepherds pie, cauliflower cheese etc.
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
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.
For faster preheating use the fan oven function to preheat the oven until the oven indicator neon goes out, then swich the selector to the conventional oven setting.
Single level cooking gives best results. If you require more than one level cooking use the fan oven function.
Bottom oven element only 
This function is particularly useful when
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 temperature is being maintained.
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