THE CONVENTIONAL OVEN
USES OF THE CONVENTIONAL OVEN
This form of cooking gives you the opportunity to cook without the fan in operation.
It 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. For best results cook on one level.
SELECTING THE CONVENTIONAL OVEN
Turn the main oven function selector to conventional oven.
Turn the main 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 oven temperature is being maintained.
The cooling fan for the controls may operate after a period of time.
The internal oven light will come on.
If an automatic programme has been set the oven fan and light do not come on until cooking begins.
HINTS AND TIPS
The middle shelf 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
DO NOT place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur.
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 to the oven enamel and bakeware will occur.
For faster preheating use the booster or fan oven function to preheat the oven until the oven indicator neon goes out, then switch the selector to the conventional oven setting.
Single level cooking gives best results. If you require more than one level of cooking use the fan oven function.
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