Using the Conventional Oven 
When using this setting, heat comes from both the top and bottom elements. This allows you to cook in a single level and is particularly suitable for dishes which require extra base browning such as pizzas, quiches and flans.
Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the opportunity to cook without the fan in operation.
The oven has fourteen shelf levels, and is supplied with two shelves. It is important that these shelves are correctly positioned as shown in the diagram.
☞How to Use the
Conventional Oven
1.Turn the oven function control knob to 
.
2.Turn the thermostat control to the required temperature.
THINGS TO NOTE
●The oven light will come on when the oven function control knob is set.
●The thermostat control light will remain on until the correct temperature is reached. It will then cycle on and off to show how the temperature is being maintained.
Top oven element only 
This function is suitable for finishing cooked dishes, eg; lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only 
This function is particularly useful when
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven is vented to allow some of this steam to escape. However, always stand back from the cooker when opening the oven door to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not caused by a fault on the oven.
To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.
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