Belling FSDF 60, User Manual And Installation Manual

Using the Main Oven - electric fanned

slow cooking (       setting)

•

  Make sure that frozen foods are 

thoroughly THAWED before cooking.

•

  Do not slow cook joints of meat or 

poultry weighing more than 2¼kg / 4

½

lb.

•

  Preheat the oven to 170°C and cook 

for 30 minutes, then adjust the oven 
control to        (slow cook setting) for the 
remainder of the cooking time.

•

  Slow cooking times will be about 3 

times as long as conventional cooking 
times.

•

  Do not open the oven door 

unnecessarily during slow cooking, as this 
will result in heat loss at low temperatures.

•

  Always use dishes with tightly fitting 

lids. To rectify badly fitting lids, place foil 
over the dish underneath the lid.

aluminium foil

Use foil only to cover food or cooking 
dishes, using foil to cover the shelves or 
oven base creates a fire hazard.

cooking with a fanned oven

as this is a high efficiency oven, you may 
notice the emission of steam from the oven 

when the door is opened. Please take care 

when opening the door.

If you are used to cooking with a 
conventional oven you will find a number 
of differences to cooking with a fan oven 
which will require a different approach:

There are no zones of heat in a fan oven 
as the convection fan at the back of 
the oven ensures an 

even temperature

throughout the oven. This makes it ideal 
for batch baking - eg; when planning a 
party or stocking the freezer - as all the 
items will be cooked within the same 
length of time.

Foods are cooked at a 

lower temperature

than a conventional oven, so conventional 
recipe temperature may have to be 
reduced. Please refer to the conversion 
chart.

Preheating is generally not necessary as a 
fan oven warms up quickly. 

There is no flavour transference in a fan 
oven, which means you can cook strong 
smelling foods such as fish at the same 
time as mild foods - eg; milk puddings.

When batch baking foods that will rise 
during cooking - eg; bread - always 
ensure that enough space has been left 
between the shelves to allow for the rise.

Notes:

When 2 or more shelves are being used, it 
may be necessary to increase the cooking 
time slightly.

Because the 2 oven shelves are wider than 
in many ovens, it is possible to cook 2 
items per shelf - eg; 2 victoria sandwiches 
or 2 casseroles.

Although you need to keep in mind the 
points ‘

To help the air circulate freely

’ 

with careful choice of dishes and tins, it 
is possible to cook a complete meal, and 
perhaps something else for the freezer, in 
the oven at the same time.

When roasting meats, you will notice that 
fat splashing is reduced, which is due in 
part to the lower oven temperatures, and 
will help keep cleaning of the oven to a 
minimum.

Because a fan oven has an even 
temperature throughout the oven, there is 
no need to follow the shelf positions given 
in the baking guide. There is no need to 
interchange dishes onto different shelves 
part way through cooking, as with a 
conventional oven.

Oven furniture

Oven shelves

The oven shelf must be positioned with

the upstand at the rear of the oven and

facing upwards.
Position baking trays and roasting tins

on the middle of the shelves, and leave

one clear shelf position between

shelves, to allow for circulation of heat.

Baking tray and roasting tins

For best cooked results and even

browning, the maximum size baking

trays and roasting tins that should be

used are as follows;
Baking tray

350mm x 280mm

This size of baking tray will hold up to

16 small cakes.
Roasting tin

370mm x 320mm

We recommend that you use good

quality cookware. Poor quality trays

and tins may warp when heated,

leading to uneven baking results.

Slow cooking (

Setting)

�

Make sure that frozen foods are

thoroughly

THAWED

before cooking.

�

Do not slow cook joints of meat or

poultry weighing more than 2

1

⁄

4

kg

/ 4

1

⁄

2

lb.

�

Preheat the oven to 170˚C and

cook for 30 minutes, then adjust

the oven

control to

(slow

cook setting) for the remainder of

the cooking time.

�

Slow cooking times will be about

3 times as long as conventional

cooking times.

�

Do not open the oven door unnec-

essarily during slow cooking, as

this will result in heat loss at low

temperatures.

�

Always use dishes with tightly

fitting lids. To rectify badly fitting

lids, place foil over the dish

underneath the lid.

Aluminium foil

Use foil only to cover food or cooking

dishes, using foil to cover the shelves

or oven base creates a fire hazard.

14

Using the Main Oven

Oven furniture

Oven shelves

The oven shelf must be positioned with

the upstand at the rear of the oven and

facing upwards.
Position baking trays and roasting tins

on the middle of the shelves, and leave

one clear shelf position between

shelves, to allow for circulation of heat.

Baking tray and roasting tins

For best cooked results and even

browning, the maximum size baking

trays and roasting tins that should be

used are as follows;
Baking tray

350mm x 280mm

This size of baking tray will hold up to

16 small cakes.
Roasting tin

370mm x 320mm

We recommend that you use good

quality cookware. Poor quality trays

and tins may warp when heated,

leading to uneven baking results.

Slow cooking (

Setting)

�

Make sure that frozen foods are

thoroughly

THAWED

before cooking.

�

Do not slow cook joints of meat or

poultry weighing more than 2

1

⁄

4

kg

/ 4

1

⁄

2

lb.

�

Preheat the oven to 170˚C and

cook for 30 minutes, then adjust

the oven

control to

(slow

cook setting) for the remainder of

the cooking time.

�

Slow cooking times will be about

3 times as long as conventional

cooking times.

�

Do not open the oven door unnec-

essarily during slow cooking, as

this will result in heat loss at low

temperatures.

�

Always use dishes with tightly

fitting lids. To rectify badly fitting

lids, place foil over the dish

underneath the lid.

Aluminium foil

Use foil only to cover food or cooking

dishes, using foil to cover the shelves

or oven base creates a fire hazard.

14

Using the Main Oven