THE MAIN OVEN
USES OF THE FAN OVEN
The oven is heated by the element around the fan situated behind the back panel. The fan draws air from the oven, the element heats the air which is circulated into the oven via the vents in the back panel. The advantages of fanned oven cooking are:
PREHEATING
The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without preheating however, you may find you need to add an extra 5 – 10 minutes on the recommended cooking times. For recipes needing high temperatures, e.g. bread, pastries, scones, soufflés etc., best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the oven first.
COOKING TEMPERATURES
Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the chart on page 19. As a guide reduce temperatures by about 20°C – 25°C for your own recipes, using a conventional oven.
BATCH BAKING
The fan oven cooks evenly on both shelf levels, especially useful when batch baking.
SELECTING THE FAN OVEN
Turn the fan oven temperature control to the required setting.
THINGS TO NOTE
The main oven indicator neon will glow until the oven has reached the desired temperature and then go out. It will turn ON and OFF periodically during cooking showing that the temperature is being maintained.
The cooling fan for the controls may switch in after a time. See page 9 for more information on the operation of the cooling fan.
TO FIT THE MAIN OVEN SHELVES
The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the
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