OVEN & GRILL FUNCTIONS
Function | Recommended Uses | |
| Base Heat Only | Used to finish off the bases of food following cooking using the |
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| conventional or fanned modes. The base heat can be used to pro- | |
| vide additional browning for pizzas, pies and quiche. Use this | |
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| function towards the end of cooking. |
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| The heat is ideal for browning off the tops of food as it is not as |
| Top Heat Only | fierce as the grill following conventional or fanned cooking. |
| Provides additional browning for dishes like lasagne or cauliflower | |
| Conventional Oven | cheese. Use this function towards the end of cooking. |
| the middle of the oven, roast potatoes towards the top. | |
| Intensive Bake | This function is ideal for traditional roasting, The meat is placed in |
| content, such as quiche, bread and cheesecake. It also elimi- | |
| (Pizza Setting) | Ideal for pizzas and also suitable for food with a high moisture |
| nates the need for baking pastry blind. | |
| Fanned Grill | The fan allows the heat to circulate around the food. Ideal for |
| not require turning. Use with the oven door closed. | |
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| thinner foods such as bacon, fish and gammon steaks. Foods do |
| Fanned Oven | The even temperature in the oven makes this function suitable for |
| batch baking or batch cooking foods. | |
| Defrost | To defrost foods, such as cream cakes/gateaux, use with the oven |
| door open. | |
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| door closed. For cooling dishes prior to refrigeration, leave the |
| Dual Grill | This function cooks food from the top and is ideal for a range of |
| food from toast to steaks. As the whole grill is working, you can | |
| cook larger quantities of food. | |
| Single Grill | For smaller quantities of food, but is still ideal for anything from |
| toast to steaks. | |
| Base Heat with | ensures that the base is cooked while the fan allows the air to cir- |
| Fan | Used to cook open pies (such as mince pies) the base element |
| culate around the filling - without being too intensive. | |
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