Aga Ranges U110054 - 03A manual Operating the Oven, Multi-function oven modes -13, Thaw and Serve

Fig.2-10

OFF

Function selector Temperature selector

ArtNo.272-0004	ArtNo.272-0005
	Prof+ pyro US - MF oven
Prof+ pyro US - MF oven -	Temperature light
Function setting

Fig.2-11	Fig.2-12
Fig.2-13
A	H
	OFF
B

C

D

E	ArtNo.272-0006	G
	Prof+ pyro - MF oven annotated

F

A – Thaw & serve, B – Convection oven, C – Convection broiling,

D – Fan assisted oven, E – Conventional oven, F – Browning element, G – Warming, H – Self clean

Fig.2-14

Fig.2-15

Operating the Oven

The multi-function oven has two controls: a function selector and a temperature setting knob (Fig.2-10).

Turn the function selector control to a cooking function. Fig.2-11shows the control set for conventional oven cooking.

Turn the oven temperature knob to the temperature you need. The oven heating light will glow until the oven has reached the temperature you selected. It will then cycle on and off during cooking as the oven maintains the selected temperature (Fig.2-12).

Multi-function oven modes (Fig.2-13)

Thaw and Serve

This function operates the fan(s) to circulate cold air only (Fig.2-14). No heat is applied. This enables small

items such as desserts, cream cakes and pieces of meat, fish and poultry to be defrosted.

Thawing in this way speeds up the process and protects the food from contamination. Pieces of meat, fish and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after thawing.

Note: Thaw with the oven door closed and the oven light OFF.

Large items, such as whole chickens and meat roasts should not be thawed in this way. We recommend this be carried out in a refrigerator.

Thawing should not be carried out in a warm oven.

Ensure that dairy foods, meat and poultry are completely thawed before cooking.

Convection Oven

This function operates the fans and the heating element around them (Fig.2-15). An even heat is

produced throughout the oven, allowing you to cook large amounts quickly.

Convection 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 (10°C) for recipes previously cooked in a conventional oven.

If you wish to preheat the oven, wait until the indicator light has gone out before inserting the food.

To cook on 3 levels, use racks 1, 3 and 5. Use your broiler pan and rack as an extra level.

Convection Broiling

This function operates the fan while the top element ArtNo. is on (Fig.2-16). It produces a more even, less fierce

heat than a conventional broiler. For best results, place the food to be grilled, on the grid in the pan provided. 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 while 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.

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