Multi-function oven functions
Defrost
This function operates the fan to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, fish and poultry to be defrosted.
Defrosting in this way speeds up the process and protects the food from flies. 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 defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely defrosted before cooking.
Fan oven
This function operates the fan and the heating element around it. An even heat is produced throughout the oven, allowing you to cook large amounts quickly.
Fan oven cooking is particularly suitable for baking on several shelves at one time and is a good
If you wish to
Fanned grilling
This function operates the fan whilst the top element is on. It produces a more even, less fierce heat than a conventional grill. For best results, place the food to be grilled, on a grid over a roasting tin, which should be smaller than a conventional grill pan. This allows greater air circulation. Thick pieces of meat or fish are ideal for grilling in this way, as the circulated air reduces the fierceness of the heat from the grill. The oven door should be kept closed whilst grilling is in progress, so saving energy. You will also find that the food needs to be watched and turned less than for normal grilling.
Fan assisted oven
This function operates the fan, circulating air heated by the elements at the top and the base of the oven. The combination of fan and conventional cooking (top and base heat) makes this function ideal for cooking large items that need thorough cooking, such as a large meat roast. It is also possible to bake on two shelves at one time, although they will need to be swapped over during the cooking time, as the heat at the top of the oven is greater than at the base, when using this function.
This is a fast intensive form of cooking; keep an eye on the food cooking until you have become accustomed to this function.
Conventional oven (top and base heat)
This function combines the heat from the top and base elements. It is particularly suitable for roasting and baking pastry, cakes and biscuits. Food cooked on the top shelf will brown and crisp faster than on the lower shelf, because the heat is greater at the top of the oven than at the base, as in ‘Fan assisted oven’ function. Similar items being cooked will need to be swapped around for even cooking. This means that foods requiring different temperatures can be cooked together, using the cooler zone in the lower half of the oven and hotter area to the top.
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