17
Using your Range
Convection oven
This function operates the fan and the heating
element around it. An even heat is produced
throughout the oven, allowing you to cook large
amounts quickly.
Fan oven cooking is particularly suitable for
multi-rack cooking and is a good ‘all-round’
function. It may be necessary to reduce the
temperature by approximately 20°F for recipes
previously cooked in a conventional oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
Convection broiling
This function operates the fan whilst the top
element is on. It produces a more even, less
fi erce heat than a conventional broiler. For best
results, place the food to be cooked, on a grid
over a roasting tin, which should be smaller
than a conventional broiler pan. This allows
greater air circulation. Thick pieces of meat
or fi sh are ideal for cooking in this way, as the
circulated air reduces the fi erceness of the heat
from the broiler. The oven door should be kept
closed whilst cooking is in progress, so saving
energy. You will also fi nd that the food needs
to be watched and turned less than for normal
broiling. Pre-heat this function before cooking.
Fan assisted oven
This function operates the fan, circulating air
heated by the elements at the top and the
base of the oven. The combination of fan and
conventional cooking (top and base heat) makes
this function ideal for cooking large items that
need thorough cooking, such as a large meat
roast. It is also possible to bake on two racks at
one time, although they will need to be swapped
over during the cooking time, as the heat at the
top of the oven is greater than at the base, when
using this function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.
Conventional oven (top and base heat)
This function combines the heat from the top
and base elements. It is particularly suitable for
roasting and baking pastry, cakes and biscuits.
Food cooked on the top rack will brown and
crisp faster than on the lower rack, because the
heat is greater at the top of the oven than at the
base, as in ‘Convection assisted oven’ function.
Similar items being cooked will need to be
swapped around for even cooking. This means
that foods requiring different temperatures can
be cooked together, using the cooler zone in the
lower half of the oven and hotter area to the top.
Browning element
This function uses the element in the top of the
oven only. It is a useful function for the browning
or fi nishing of pasta dishes, vegetables in sauce
and lasagne, the item to be browned being
already hot before switching to the top element.
Base heat
This function uses the base element only. It will
crisp up your pizza or quiche base or fi nish off
cooking the base of a pastry case on a lower
rack. It is also a gentle heat, good for slow
cooking of casseroles in the middle of the oven
or for plate warming.
The Browning and Base heat functions are
useful additions to your oven, giving you
fl exibility to fi nish off items to perfection. With
use, you will soon realize how these functions
can combine to extend your cooking skills.