Cooking functions
Coventional cooking
Turn the oven function control knob to the required cooking function 
and turn the
thermostat control knob to the required tem- perature.
The middle shelf position allows for the best heat distribution. To increase base browning simply lower the shelf position. To increase top browning, raise the shelf position.
The material and finish of the baking trays and dishes used will affect base browning. Enamelware, dark, heavy or non- stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning.
Always place dishes centrally on the shelf to ensure even browning.
Stand dishes on suitably sized baking trays to prevent spillage onto the base of the oven and make cleaning easier.
Do not place dishes, tins or baking trays directly on the oven base as it becomes very hot and damage will occur.When using this setting, heat comes from both the top and bottom elements. This allows you to cook on a single level and is particularly suitable for dishes which require extra base browning such as quiches and flans.
Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven.
Grilling
The grill provides quick direct heat to the central area of the grill pan.
Turn the oven control function knob on 
and the thermostat control knob on the required temperature.
Adjust the grid and grill pan runner posi- tion to allow for different thicknesses of food
and follow the instructions for grilling.
The grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred.
Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats
When toasting bread, we suggest that the top runner position is used.
The food should be turned over during cooking, as required.
Fan forced cooking
Turn the oven function control knob to posi- tion 
and regulate the thermostat to the
temperature required.
The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself.
Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves . Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another.
The possibility of cooking on several shelf heights means that you can cook several different dishes at the same time
