-Naturally the oven can also be used for cooking on just one shelf. In this case you should use the lowest set of runners so that you can keep an eye on progress more easily.
-In addition, the oven is particularly recommended for sterilizing preserves, cooking
Grilling
-Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices. Food such as fish, liver and kidneys may be placed directly on the grill pan, if preferred.
-Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
-Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats
-When toasting bread, we suggest that the top runner position is used.
-The food should be turned over during cooking, as required.
How to use the Grill 
1.Turn the oven control function knob on
.
2.Turn the thermostat control knob on the required temperature.
3.Adjust the grid and grill pan runner position to allow for different thicknesses of food. Position the food close to
the element for faster cooking and further away for more gentle cooking.
Preheat the grill on a full setting for a few minutes before sealing steaks or toasting.Adjust the heat setting and the shelf as necessary, during cooking.
Duringcooking,thecoolingfanandthethermostatcontrollight will operate in the same way as described for the fan oven function.
Top oven element only
This function is suitable for finishing cooked dishes, e.g. lasagne, shepherds pie, cauliflower cheese etc.
Bottom oven element only
This function is particularly useful when
The thermostat control light will remain on until the correct temperature is reached. It will then cycle on and off to show the temperature is being
maintained.
Conventional Cooking
-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.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.
How to use the conventional oven
1. Turn the oven function control knob to the required
cooking function | . |
2.Turn the thermostat control knob to the required temperature.
Defrosting
Theovenfanoperateswithoutheatandcirculatestheair,at roomtemperature,insidetheoven.
Ensure the thermostat control knob is in the OFF position.
Hints and Tips
On baking:
Cakes and pastries usually require a medium temperature
Do not open the oven door before 3/4 of the baking time has elapsed.
Shortcrust pastry is baked in a springform tin or on a tray for up to 2/3 of the baking time and then garnished before being fully baked. This further baking time depends on the type and amount of topping or filling. Sponge mixtures must separate with difficulty from the spoon. The baking time would be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are inserted into
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