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Using your R ange
Convecti on 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
fierce 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 fish are ideal for
cooking in this way, as the circulated air reduces
the fierceness of the heat from the broiler. The oven
door should be kept closed whilst cooking is in
progress, so saving energy. You will also find 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
finishing 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 finish 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 flexibility to
finish off items to perfection. With use, you will
soon realize how these functions can combine to
extend your cooking skills.