USING THE FAN OVEN
The Fan Oven
The air inside the oven is heated by the element around the fan situated behind the back panel. The fan circulates hot air to maintain an even temperature inside the oven.
The advantages of cooking with this function are:
Faster Preheating
Because the fan oven quickly reaches temperature, it is not usually necessary to preheat the oven although you may find that you need to allow an extra
Lower Temperatures
Fan oven cooking generally requires lower temperatures than conventional cooking.
Remember to reduce temperatures by about 20- 25°C for your own recipes, which use conventional cooking.
Even Heating for Baking
The fan oven has uniform heating on all runner positions. This means that batches of the same food can be cooked in the oven at the same time. However, the top shelf may brown slightly quicker that the lower one.
This is quite usual. There is no mixing of flavours between dishes .
How to Use the Fan Oven
1.Turn the oven function control knob to 
2.Turn the thermostat control knob to the required temperature.
HINTS AND TIPS
Shelf positions are not critical, but make sure the shelves are evenly spread.
When cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf.
When the oven is full, you may need to allow slightly longer cooking times.
A shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e.g. biscuits and cakes are cooked, they will not necessarily be ready together.
The fan oven can be used to heat foods through without thawing first, e.g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use
atemperature of
Only experience will enable you to determine the correct settings for your personal cooking needs. The temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements.
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them:
AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
BEnamelled cast iron, anodized aluminium, aluminium with
Defrosting
The defrosting function allows you to defrost frozen foods. The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the rate at which defrosting takes place.
This function is particularly suitable for delicate food which could be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
HINTS AND TIPS
•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
•Small or thin pieces of fish fillet or peeled prawns, mince, liver and thin chops will defrost in
•Place the frozen food a single layer where possible, and turn it over half way through the defrosting process.
•DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge.
•Take care to follow the basic rules for hygiene when handling fresh, frozen, raw and cooked foods.
Main pilot light
This light will come on when the oven function control knob is set.
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