Using the Fan Oven & Defrosting function
The air inside the oven is heated by the element around the fan situated behind the back panel. The fan circulates hot air to maintain an even temperature inside the oven. The advantages of cooking with this function are:
λFaster Preheating
As the fan oven quickly reaches temperature, it is not usually necessary to preheat the oven although you may find that you need to allow an extra
λLower Temperatures
Fan oven cooking generally requires lower temperatures than conventional cooking.
Follow the temperatures recommended in the chart at page 15. Remember to reduce temperatures by about
λEven Heating for Baking
The fan oven has uniform heating on all runner positions. This means that batches of the same food can be cooked in the oven at the same time. However, the top shelf may brown slightly quicker than the lower one.
This is quite usual. There is no mixing of flavours between dishes.
ΦHow to Use the Fan Oven
1.Turn the oven function control knob to 
.
2.Turn the thermostat control to the required tempera- ture.
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.
ΦHow to Use Defrosting
1.Turn the oven function control knob to 
.
2.Ensure the thermostat control knob is in the OFF position.
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.
Hints and Tips
Runner positions are not critical, but make sure the shelves are evenly spread.
When cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf.
When the oven is full, you may need to allow slightly longer cooking time.
A shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e.g. biscuits and cakes are cooked, they will not necessarily be ready together.
The fan oven can be used to heat foods through without thawing first, e.g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use a temperature of 190- 200°C and allow
The use of too high temperatures can cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature by 10°C if necessary. Remember to reduce temperatures by about
When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated hotplate or burner as this may cause the enamel to crack.
About Defrosting:
•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.
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