The Conventional Oven
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. This form of cooking gives you the opportunity to cook without the fan in operation.
How to Use the
Conventional Oven
1.Switch the oven on by touching the "ON/OFF" control
.
2.Select the Conventional Oven Function by touching
the Cooking Functions Control control 
until the
symbol 
appears in the display.
3.If necessary adjust temperature setting using the “
“ or “ “ controls.
Bottom oven element only 
This function is particularly useful when
Top oven element only 
This function is particularly useful to finish off quiches or flans to ensure the top pastry is cooked through.
THINGS TO NOTE
During cooking, the cooling fan will operate in the same way as described for the fan oven function.
Hints and Tips
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
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. For faster preheating use the Fast
Single level cooking gives best results. If you require more than one level cooking use the fan cooking function.
CONVENTIONAL OVEN FUNCTION SYMBOL
PRE-SET TEMPERATURE: 200°C
TEMPERATURE SELECTION: 50°C - 250°C
15
