FAN OVEN
The heating of the oven is achieved by turning the control knob clockwise to the required temperature as recommended in the temperature charts. The pilot light will immediately come on and will automatically go off and on during cooking as the oven thermostat maintains the correct temperature.
It should be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened, this will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good seal.
Since a fan oven heats up more quickly and generally cooks food at a lower temperature than a conventional oven,
The charts on pages 20 and 21 are a guide only, giving approximate cooking tempera- tures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10˚C.
Unless otherwise indicated in the charts, food is placed in a cold oven ie. without pre- heating. If food is placed in an already hot oven, the suggested cooking time should be reduced, depending on the type and quantity of food being cooked.
OVEN POSITIONS
Since the distribution of heat in the fan oven is very even, most foods will cook satisfac- torily on any shelf position, but the shelves should be evenly spaced.
To ensure even circulation do not use meat pans larger than 390 x 300mm (15ins x 12ins) and baking trays no larger than 330 x 255mm (13ins x 10ins), these should be positioned centrally on the oven shelf.
-Do not fit shelves upside down.
-Never use more than 3 shelves in the oven as air circulation will be restricted.
-Food or cooking utensils should not be placed on the floor of the oven.
To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven.
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