Using 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
As 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.
Follow the temperatures recommended in the cooking chart. Remember to reduce temperatures by about
•Even Heating for Baking
The fan oven has uniform heating on all shelf 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 than 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 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 that the temperature is being maintained.
Cooking Chart
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Food |
| Shelf | Cooking | Cooking | |
Position |
|
| Temp (°C) | Time (minutes) | |
|
|
|
|
| |
Biscuits |
|
| 180 - 190 | 10 - 20 | |
Bread |
|
| 210 - 220 | 25 - 30 | |
Casseroles |
|
| 130 - 140 | 2½ - 3 h. | |
Cakes: |
|
|
|
| |
- Small and queen |
|
| 18 - 25 | ||
- Sponges |
|
| 160 - 170 | 18 - 20 | |
- Madeira |
| Shelf positions | 140 - 150 | 1¼ - 1½ h. | |
- Rich Fruit |
| are not critical | 130 - 140 | 2¼ - 2½ h. | |
- Christmas |
| but ensure that | 130 - 140 | 3 - 4½ h. | |
- Meringues |
| oven shelves | 90 - 100 | 2½ - 3 h. | |
Fish |
| are evenly | 170 - 190 | 20 - 30 | |
| spaced when | ||||
Fruit Pies and Crumbles | 190 - 200 | 40 - 50 | |||
more than one | |||||
Milk Puddings | } | 130 - 140 | 1½ - 2 h. | ||
is used. | |||||
Pastry: |
|
| |||
|
|
| |||
- Choux |
| 190 - 200 | 30 - 35 | ||
- Shortcrust |
| 190 - 200 | 15 - 20 | ||
- Flaky |
| 190 - 200 | 25 - 40 | ||
- Puff |
|
| 210 - 220 | 25 - 40 | |
Plate Tarts |
|
| 180 | 25 - 45 | |
Quiches/Flans |
|
| 180 - 210 | 25 - 45 | |
Scones |
|
| 210 - 220 | 8 - 10 | |
Roasting: |
|
|
|
| |
Meat & Poultry |
|
| 160 - 180 | see roasting | |
|
|
|
| chart | |
|
|
|
|
| |
7
