Using the Conventional Oven
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 pizzas, quiches and flans. Gratins, lasagnes and hotpots which require extra top browning also cook well in the conventional oven. This form of cooking gives you the opportunity to cook without the fan in operation.
Hints and Tips
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 non-stick utensils increase base browning, while oven glassware, shiny aluminium or polished steel trays reflect the heat away and give less base browning. 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. For faster preheating use the fan oven function to preheat the oven until the oven indicator neon goes out, then swich the selector to the conventional oven setting. Single level cooking gives best results. If you require more than one level cooking use the fan oven function.
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FHow to Use the
Conventional Oven
1. Turn the oven function control knob to the required cooking function ( ). 2. Turn the thermostat control to the required temperature. THINGS TO NOTE
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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 temperature is being maintained.
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Bottom oven element only
This function is particularly useful when blind-baking pastry or cooking pizza. It may also be used to finish off quiches or flans to ensure the base pastry is cooked through.
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The Cooling Fan
� The cooling fan will operate continually during cooking. It may run on after the oven is switched off to keep the controls cool. This is quite normal.
NOTE The action of the cooling fan will depend on how long the oven has been used and at what temperature. It may not switch in at all at lower temperature settings nor run on where the oven has only been used for a short time.
