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Using your oven - before you start
Oven Modes
BAKING
TRUE CONV: fan plus fan element
A concealed heating element surrounding the fan in the rear of the oven heats air, which is then blown into the cavity. The consistent temperature ensures baking is well risen and evenly colored. Cookies are crisp on the outside and chewy in the middle, meat and poultry are deliciously browned and sizzling while remaining juicy and tender. Casseroles are cooked to perfection and reheating is quick and efficient (remove lid from casseroles). TRUE CONV is the mode to choose for multi- shelf cooking and complete oven meals. TRUE CONV is excellent for baking angel food cake.
CONV BAKE: fan plus upper and lower elements
The oven fan circulates hot air from the top outer and the lower concealed elements and distributes it around the oven cavity. Food cooked using the CONV BAKE mode tends to brown more quickly than foods cooked on the traditional BAKE mode. Use CONV BAKE at a low temperature
BAKE: upper and lower elements
Heat comes from the top outer and lower concealed elements. BAKE is the traditional baking mode, ideal for cakes. If baking on two shelves, arrange dishes so no item is directly over another. BAKE is ideal for foods that require baking for a long time or at low temperatures, like meringues and rich fruitcakes.
CONV PASTRY: fan plus lower element
The fan circulates heat from the lower concealed element throughout the oven. Excellent for sweet and savory pastry foods, for moist breads and brownies and cookies that you want extra chewy.
PASTRY BAKE: lower element
Heat comes from the lower element only. This is a traditional baking mode, suitable for recipes that were developed in older ovens. For best results, bake on only one shelf at a time. It is perfect for foods that require delicate baking and have a pastry base, like custard tarts, pies, quiches and cheesecake or anything that does not require direct heat and browning on the top.
ROASTING
ROAST
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