needing high temperatures, e.g. bread, pas-
tries, scones, soufflés etc., best results are
achieved if the oven is preheated first. For best
results when cooking frozen or cooked chilled
ready meals always preheat the oven first.
Cooking temperatures
Fan oven cooking generally requires lower
temperatures than conventional cooking. Fol-
low the temperatures recommended in the
cooking chart. As a guide reduce temperatures
by about 20°C – 25°C for your own recipes,
using a conventional oven.
Batch baking
The fan oven cooks evenly on both shelf levels,
especially useful when batch baking.
To fit the main oven shelves
The shelf should be fitted with the straight rods
uppermost on the frame and the forms towards
the back of the oven. To remove a shelf slide
the shelf towards you until the shelf stop is
reached. Tilt shelf up at the front to that the
stops clear the side supports. Lift shelf clear.
To install a shelf, reverse the above steps.
Using the main oven
The switch for main oven allows you to select
the oven functions. The symbols and their func-
tions are briefly explained in the following lines.
The detailed information for their usage will also
be explained in the following pages.
Defrost function
S
Slow cook function

Hints and tips

• Arrange the shelves in the required positions
before switching the oven on. Shelf positions
are numbered from the bottom upwards.
• When cooking more than one dish in the fan
oven, place dishes centrally on different
shelves rather than cluster several dishes on
one shelf, this will allow the heat to circulate
freely for the best cooking results.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar
size will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be
evenly spaced to suit the load being cooked.
A slight increase in cooking time may be
necessary.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning; use
the lower shelf position.
WARNING!
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.

Defrost

This main oven function defrosts most foods
faster than more conventional methods. It is
particularly suitable for delicate frozen foods
which are to be served cold e.g. cream filled
gateaux, cakes covered with icings or frostings
cheesecakes, biscuits, scones, etc. Turn the
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